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Pickled eggplant with mustard |

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[Countryside Soba Kawahara] Cooking / Pickles

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Ingredients

eggplant : 2kg
(C) Sugar : 400g〜450g
(C) Soy sauce : 2カップと1/2カップ
(C) Vinegar : 1/2カップ
(B)からし粉 : 40g
(B)水 : 適量
(A)塩 : 90g
(A)ミョウバン : 大さじ1

Time required

30minutes

Procedure

1) Prepare the eggplant 00:10
Cut off the calyx and the tip of the eggplant.
Peel half the skin with a peeler.
Cut the small ones in two and the large ones in four.
Cut into thin slices.
Put it in a plastic bag.
Add (A), shake with air and mix gently.
Remove the air, close the mouth, and leave it in the refrigerator or at room temperature for 30 minutes to 1 hour.
2) Squeeze the water of the eggplant 02:10
Put 1 in a bowl, squeeze out the water, and transfer to a plastic bag.
3) Make seasonings 03:12
Put (B) in a bowl and mix in a certain direction.
Add water and mix again.
Turn the container over on the newspaper and leave it for 30 minutes.
4) 味付けをする 04:14
2に3を入れる。
(C)を入れ、ビニール袋の上を持ち軽く揉んで混ぜる。
空気を抜き、冷蔵庫で1時間置く。
5) 盛り付ける 07:11
お皿に盛る。

Point

・ The texture is improved by cutting the eggplant diagonally in step 1.
・ Alum is used for color fixing.
・ When squeezing the eggplant in step 2, squeeze it to remove the seeds.
・ In step 4, add all the eggplant powder mixed with water to the eggplant and use it up.
・ During step 4, you can get it all year round by subdividing it into small bags and freezing it. At that time, remove excess seasoning.
・ The time required to keep the product in the refrigerator or at room temperature is not included in the required time.