Nasu Karashi Sumiso-Ae
Submitted by griz
Nasu karashi sumiso-ae, a Japanese eggplant dish with boiled eggplant cubes tossed in a tangy white miso, soy sauce, and hot mustard dressing. A simple, savory side served at room temperature.
YIELD
6 servingsPREP
10 minCOOK
15 minREADY
25 minThis Japanese dish pairs tender boiled eggplant with a bold miso-mustard dressing that hits savory, tangy, and spicy notes all at once. The name breaks down simply: nasu (eggplant), karashi (mustard), sumiso (vinegared miso). It’s a classic small dish served as part of a traditional Japanese meal or as a standalone first course.
The eggplant gets boiled quickly in salted water until just barely tender, then drained and cooled to room temperature. Patting it dry with paper towels is a must. Wet eggplant dilutes the dressing and turns the whole dish watery.
White miso dressing combined with soy sauce and dry mustard paste creates a coating that’s creamy, salty, and warm with a nasal mustard kick. The dressing clings to the eggplant cubes and deepens in flavor as it sits, so this tastes even better after resting for 15 to 20 minutes.
Chef Tips
- Boil the eggplant just until a knife slides through with slight resistance, 3 to 5 minutes. Overcooked eggplant turns mushy and won’t hold the dressing
- Pat the cooled eggplant thoroughly dry. Excess water is the number one thing that ruins this dish
- Mix the dry mustard with a tiny bit of water to form a paste before adding to the dressing. Dry powder won’t dissolve evenly
- Serve at room temperature, not hot and not cold. This is when the flavors are most balanced
Variations
- Use Japanese or Chinese eggplant varieties for a more tender, less seedy result
- Add a teaspoon of rice vinegar to the dressing for extra tanginess
- Garnish with toasted sesame seeds and thinly sliced scallions for texture and color
Ingredients
Directions
Cut the eggplant in half lengthwise, then crosswise into 4 pieces and finally into 2 inch cubes.
In a small pot, bring 2 cup 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 and let the eggplant cool to room temperature.
Pat dry with paper towels.
Combine the miso dressing, soy sauce and mustard paste in a mixing bowl and stir until the ingredients are well combined.
Add the eggplant and 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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