漬物（なすの漬物）｜夕方食堂さんのレシピ書き起こし

Make a slit around the stem of the eggplant.
Place the eggplant in a bowl, wash and drain.
Add the sugar and rub it in.
Once the sugar has melted and incorporated, add salt and rub it in.
Add water and alum and rub.
Transfer to a storage bag and lightly rub the top of the storage bag.
Squeeze out the air, seal, and soak for 15 minutes.

Cut the ginger into strips.
Put (A) into the container.
Add ginger and combined (A) to a bowl.
Add water (for pickling) and white soup stock.
Slice the hawk claw into rounds with kitchen scissors and add.
Put red perilla furikake in a pack and add.
Add the pickling juice from step 1.

Take out eggplant 1.
Cut off the stem, cut in half, and cut diagonally.
Put the eggplant, dashi konbu, and 2 into a storage bag, and mix them together over the top of the storage bag.
Remove the air, seal tightly, and leave to marinate in the refrigerator for 1 hour.