Japanese Pickled Mustard Eggplant Recipe

Introduction – Let’s Get Started

Hi, I’m Ava and I’m excited to share with you my favorite Japanese Pickled Mustard Eggplant recipe. As someone who loves cooking, I’ve tried various recipes, but this one is truly a game-changer. The recipe is simple, easy to follow, and the end result is a delicious twist to your taste buds. So, let’s get started!

Interesting Information About Japanese Pickled Mustard Eggplant

• Japanese Pickled Mustard Eggplant is a traditional Japanese dish that is commonly served as a side dish or appetizer.
• The dish is made by pickling eggplants in a mixture of soy sauce, vinegar, sugar, and mustard.
• It is a healthy dish that is low in calories, high in fiber, and contains a high level of antioxidants that are beneficial for our health.
• The dish is easy to make and can be stored in the refrigerator for up to a week, making it an ideal dish for busy people.

Ingredients

• 4 Japanese eggplants
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon mustard
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Instructions

1. Wash the eggplants and remove the stems. Cut them into thin slices or wedges.
2. Place the eggplants in a colander and sprinkle salt over them. Let them sit for 30 minutes.
3. Meanwhile, in a small mixing bowl, whisk together rice vinegar, soy sauce, sugar, mustard, garlic, and ginger.
4. Rinse the eggplants under cold running water and pat dry with paper towels.
5. Place the eggplants in a glass jar or a container with a lid.
6. Pour the vinegar mixture over the eggplants, making sure they are fully covered.
7. Top the eggplants with green onions and sesame seeds.
8. Seal the jar or container and refrigerate for at least 4 hours or overnight.
9. Enjoy your delicious Japanese Pickled Mustard Eggplant!

FAQs – Your Questions Answered

1. How long does Japanese Pickled Mustard Eggplant last in the fridge?

It can last up to a week in the refrigerator, making it an ideal dish for meal prep or busy weekdays.

2. Can I use regular eggplants instead of Japanese eggplants?

Yes, you can. However, Japanese eggplants have a thinner skin and fewer seeds, making them ideal for pickling.

3. Can I add more mustard to the recipe?

Yes, you can adjust the amount of mustard according to your taste preference. However, too much mustard can make the dish overly spicy.