Recipe#25040

Title: Nasu Karashi Sumiso-Ae (Eggplant/mustard & Miso)

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

Yield: 6 servings
 
      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.