Nasu Karashi Sumiso-Ae

Translation: Eggplant w/ Mustard and Miso Dressing

Cuisine: Japanese

Recipe Type: Side

Average User Rating: 2.49 / 5

Vegetarian / Vegan: Vegan


1 pound Japanese eggplant, cut into 2" cubes
1/4 cup white miso
2 tsp. Chinese mustard powder
2 tsp. soy sauce
1 TB grapeseed oil


Mix mustard with enough hot water to a make a paste. Let sit 10 minutes. Blend miso, oil, mustard, and soy sauce. Boil eggplant in salted water for 3-4 minutes, until tender, but still firm. Drain eggplant and dry with paper towels. Let cool. Mix with dressing and serve.

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Prep Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2-4

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