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Recipe Name: Nasu Karashi Sumiso-ae (eggplant/mustard And Miso) Submitted by: Administrator
Source: Source Description:
Ethnicity: Japanese Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 Pound(s) Eggplant
1 Teaspoon(s) Salt
1/3 Cup(s) White Miso Dressing
1 Tablespoon(s) Japanese all purpose soy
1 Tablespoon(s) 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 dropin the eggplant. Boil uncovered for 3 to 5
minutes, or until theeggplant shows only the slightest resistance when
pierced with a sharpknife. Drain & let the eggplant cool to room
temperature. Pat dry withpaper towels.Combine the miso dressing, soy
sauce & mustard paste in a mixing bowl &stir until the ingredients are
well combined. Add the eggplant & tosstogether 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.Posted by Earl CravensFile

Nutrition (calculated from recipe ingredients)
Calories: 21
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 420.4mg
Potassium: 176.5mg
Carbohydrates: 4.6g
Fiber: 2.3g
Sugar: 2.7g
Protein: <1g

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