Japanese aubergines pickled in miso recipe

Cut aubergines into cubes. Quickly dress cut aubergines with sumiso and add onion and ginger. The aubergines will not discolour if pickled quickly. Stand overnight in the refrigerator and serve cold with rice.

To make sumiso

In a glass jar, mix ingredients together. Shake well to dissolve miso. Refrigerate until needed.

Recipe from The Classic Asian Salad cookbook, By Lee Geok Boi, Published by Marshall Cavendish International.

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