Guest guest Posted June 24, 2006 Report Share Posted June 24, 2006 This is my favorite tsukemono ... pickled eggplant. I love it. The japanese I know pickle everything (oshinko)... I inherited an extra refrigerator and it REEKED of pickles. ) _http://onokinegrindz.typepad.com/ono_kine_grindz/images/inaba10a.jpg_ (http://onokinegrindz.typepad.com/ono_kine_grindz/images/inaba10a.jpg) 6 small Japanese eggplant (or one very large one) seeded 2 Tbsp. Salt 4 cups of water 1 tsp. wasabi 3 Tbsp. soy sauce 3 Tbsp. sugar 3 Tbsp. mirin Preparation: Cut small eggplant in fourths after slicing off the stem. If a larger eggplant is used, cut into finger-sized pieces. Soak in water and salt for an hour or two to soften a bit. Drain and put into a crock or bowl. Mix all other ingredients into a paste and pour over eggplant. Turn or cover all the eggplant. Cover and refrigerate for three hours, turning once or twice. Why is there always money for war, but none for education? 01.20.09 Quote Link to comment Share on other sites More sharing options...
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