Japanese Eggplant and Daikon Radish Salad with Miso Wasabi dressing
Ingredients
- 12 oz Japanese Eggplant
- 1 oz Sesame oil
- 1/4 tsp cracked black pepper
- 1 Tbsp Lime juice
- 1 tsp honey
- 1/2 tsp garlic chopped
- 1 tsp chopped fresh cilantro
- 1 Tbsp Soy Sauce
- 1/2 cup julienne daikon radish
- 1/2 cup Julienne English cucumber
- 1/4 cup julienne red bell pepper
- 2 cups Baby mizuna or other baby greens
- For dressing:
- 1/4 cup honey
- 1/4 cup Rice wine vinegar (Seasoned)
- 1 tsp Lime Juice
- 1 Tbsp Soy sauce
- 1/4 tsp chopped fresh garlic
- 1/2 tsp chopped fesh ginger
- 1 tsp wasabi powder
- 1/2 tsp Dijon mustard
- 1 Tbsp Miso paste
- 1/2 cup soy bean oil
- 2 Tbsp Sesame oil
Instructions
- Marinate the eggplant. make marinade: Mix Lime juice, sesame oil, honey, soy, cilantro, garlic, and black pepper. Split the Japanese Eggplant lengthwise and coat evenly with the marinade. Let sit in fridge about an hour or longer.
- Make the dressing by mixing all ingredients except oil in a blender or in a bowl . Turn on the blender or use a stick blender and slowly drizzle in the oil until the ingredients emulsify into a dressing. Set aside in the fridge until service time.
- Heat a pan over medium high heat. Sear the eggplant until caramelized (about 2 to 3 minutes). Then flip over and cook on other side for about the same amount of time. Turn off the heat and pour in the glaze. Let in coat the eggplant. But, be careful not to scorch it. That would leave a bitter taste and burn the product. Allow to cool. Then slice into diagonal cut shapes.
- At service time, Toss the vegetables together with some of the dressing. If there is extra dressing, it will hold for a couple weeks in the fridge. Serve imediately.
Notes
Mizuna is an Asian baby green for salads. It is very delicate. You could substitute baby spinach, arugula, or any type of cress.