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Eggplant Tsukemono

This Eggplant Tsukemono is a must have for our kitchen table, any kind of Japanese pickled vegetables. This one is made using eggplant. Simple and delicious.


Posted By: Deirdre K Todd
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Prep Time: 1 hour | Cook Time: | Ready In: Marinate 8 hours
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2 Japanese eggplant, halved lengthwise, 1/8 inch slices

2 TB Hawaiian salt

Marinade:

2 tsp. dry mustard

2 tsp. water

2 TB Aloha shoyu

2 TB mirin

2 TB sake

1 TB sugar


Cooking Process:

In a mixing bowl; toss eggplant with salt. Allow to sit 1 hour. Rinse completely and drain well squeezing all liquid from eggplant. In a mixing bowl; combine marinade ingredients well. Stir into eggplant.  Allow to marinate refrigerated at least 8 hours before serving. Serves 4-6.

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