in Japan

Eggplant snack

updated

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Ingredients for 4 servings:

  • 1 m.-large eggplant(s)
  • 750 ml water
  • 1 tbsp salt
  • 1 tsp mustard powder
  • 3 tbsp soy sauce, light
  • 3 tbsp mirin
  • 3 tbsp cane sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 10 minutes

fresh, light, especially with Asian dishes

Cut the eggplant into approximately 3 mm thick slices and quarter them. Stir the salt into the water and let the eggplant slices soak for 1 hour. Meanwhile, mix the remaining ingredients to make the sauce. Drain the eggplant pieces and pat dry with kitchen paper. Mix with the sauce and marinate in the refrigerator for a few hours or overnight. This snack will keep for several days. It has a sweet and sour flavor and is a staple in any Asian or vegetarian cold buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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