All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nasu no karashiae / instant eggplant pickles with karashi mustard

A quick pickle with fresh eggplant and pungent karashi.


2 Japanese eggplant or 1 Chinese eggplant (130 g in photo)
1/4 tsp salt
1 1/2 tsp soy sauce
1/2 tsp karashi mustard
1/2 tsp water (not in photo)


Cut eggplant in half lengthwise, and slice thinly either lengthwise (shorter eggplant) or diagonally (longer eggplant).


Place eggplant in a bowl, sprinkle salt, and gently mix.

Once salt is evenly distributed, gently rub until water comes out from eggplant.

Squeeze out extra water, and place in a clean bowl (or empty and rinse same bowl).


Add water to karashi, and mix well. Add soy sauce, and mix well.


Immediately before serving, pour karashi soy sauce on eggplant, and mix well.

  • Karashi mustard is pretty spicy and has quite a kick on your nostrils. If unsure, use less than specified and ascertain your tolerance.
  • Karashi soy sauce is added immediately before serving in order to prevent the dish from taking on a dark tint. If this is not a concern, go ahead and add it ahead of time.

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