Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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