• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Nasu Karashi Sumiso-Ae (Eggplant/mustard and Miso)

  • Recipe Submitted by on

Category: Side Dishes, Japanese, Vegetables

 Ingredients List

  • 1 lb Eggplant
  • 1 ts Salt
  • 1/3 c White miso dressing
  • 1 tb Japanese all purpose soy
  • -- sauce
  • 1 tb Powdered mustard, mixed with
  • -- enough hot water to make
  • -- thick paste, set aside
  • -- to rest for 15 minutes


Cut the eggplant in half lengthwise, then crosswise into 4 pieces &
finally into 2" cubes.

In a small pot, bring 2 c water to a boil. Add a teaspoon salt and
drop in the eggplant. Boil uncovered for 3 to 5 minutes, or until
the eggplant shows only the slightest resistance when pierced with a
sharp knife. Drain & let the eggplant cool to room temperature. Pat
dry with paper towels.

Combine the miso dressing, soy sauce & mustard paste in a mixing bowl
& stir until the ingredients are well combined. Add the eggplant &
toss together until the cubes are thoroughly coated with the dressing.

Serve at room temperature in small bowls as a first course or
vegetable, or as part of a Japanese meal.

"Foods of the World", Recipes: The Cooking of Japan. Time/Life Books.

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