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Japanese Pickled Nasubi (Eggplant)

I never seem to be able to have enough pickled vegetables in my refrigerator. No matter what I have, I always seem to be searching at the farmers market for vegetables to pickle. This recipe is quite similar to the Japanese-style miso eggplant. Very flavorful.


Posted By: Deirdre K Todd
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Prep Time: Allow to sit 2 hours | Cook Time: | Ready In: Allow to sit 6-8 hours
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US Metric

2 ½ lbs. Japanese eggplant, 1-inch diagonal slices

¼ c. Hawaiian salt

3 TB Aloha shoyu

3 TB sugar

3 TB mirin

3 TB sake

3 tsp. dry yellow mustard powder

3 tsp. water

 

 

 


Cooking Process:

In a large colander; toss together eggplant and salt. Place a plate weighted down with a canned good or measuring cup filled with water onto eggplant. Allow to sit 2 hours. Drain well. Transfer into a mixing bowl with remaining ingredients. Refrigerate 6-8 hours. Makes ¾ quart.

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Reviewed on: Aug 18, 2018 By
Tastes just like the way my great grandma used to make it. Now I make it for my family. Thank you for the recipe!!
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