Nasu Karashi Sumiso-Ae (Eggplant/mustard & Miso)
Japan
Known as a Japanese recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Cut
- 1/3 c White miso dressing
- 1 lb Eggplant
- 1 ts Salt
- 1 tb Powdered mustard, mixed with enough hot water to make thick paste, set aside to rest for 15 minutes
- 1 tb Japanese all purpose soy sauce
Possible health benefits
General information, not medical advice.
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Eggplant
Source of protein · 1.0 g per 100 g, 16% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Wooden spoon
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Colander