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Small eggplant mustard pickled in soy sauce | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Small eggplant : 14 pieces
salt : Appropriate amount
Vinegar (for preparation) : a little
Powder mustard : 1 tbsp
Hot water : 30g
soy sauce : 2-3 tbsp
Vinegar (for sauce) : 1 tsp
sugar : 1 tablespoon

Time required

10minutes

Procedure

1) Prepare 00:00
Remove the calyx of the small eggplant, cut it in half vertically and wash it with water. Put in a plastic bag, add salt and vinegar, rub in and leave for 1 hour. Thoroughly squeeze the water and wash with water.
2) Make sauce 04:23
Add hot water to the mustard and knead. Add soy sauce, vinegar and sugar and mix.
3) Pickle 06:38
Put the eggplant in a plastic bag and add the sauce. Double the plastic bag and soak it in the refrigerator for 3 hours or more.

Point

A recipe for pickled mustard that is easy to eat and has no habit.
Ordinary eggplant may be used. Vegetables other than eggplant are also delicious.
Even if there is a lot of salt in the salt fir, it is okay to wash it before pickling.
Eggplant is easy to change color, but it is hard to change color when vinegar is added.
If you like to reduce the spiciness, use a tube mustard.
Even if the sauce doesn't melt cleanly, it can be mixed with the eggplant, so you don't have to worry about it.
When tasting the sauce, use a small amount because it is very spicy.
The time required does not include the time for salting and the time for soaking.