Eggplant Karashizuke

7 ingredients
4 steps

Ingredients

  • 4 1/2 lb. Japanese eggplant
  • 1 c. or 1/4 lb. Colman's mustard
  • 1 c. shoyu
  • 1 1/2 c. sugar
  • 1/2 c. miso
  • 1/2 c. sake
  • 1/2 tsp. MSG (optional)

Directions

  1. 1
    Cut eggplants in halves lengthwise and cut into small triangles.
  2. 2
    Soak in salt water overnight with weight on it.
  3. 3
    Next day, put the eggplants in a strainer and pour boiling water over them.
  4. 4
    Let it cool, squeeze gently.

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