Nasu no Karashi-zuke

Nasu no Karashi-zuke

Nasu no Karashi-zuke is a traditional Japanese dish that involves pickling aubergines (nasu) with mustard (karashi) and other seasonings. Here's a simple recipe for making Nasu no Karashi-zuke:

  • 2 medium-sized Japanese aubergines (or any smaller variety)
  • 2 tablespoons karashi mustard (Japanese mustard)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon mirin (sweet rice wine)
  • 1 teaspoon sesame oil
  • 1 clove garlic, grated (optional)
  • 1 small piece of ginger, grated (optional)
  • Sesame seeds for garnish (optional)

Wash the aubergines and cut them into bite-sized pieces or thin slices.

In a large bowl, prepare a mixture of water and a pinch of salt. Soak the aubergine pieces in the salted water for about 10-15 minutes. This helps remove any bitterness from the aubergines.

While the aubergines are soaking, prepare the karashi-zuke sauce. In a separate bowl, mix together karashi mustard, soy sauce, rice vinegar, sugar, mirin, sesame oil, grated garlic (if using), and grated ginger (if using). Adjust the quantities to suit your taste preferences.

After the soaking time, drain and gently squeeze excess water from the aubergines.

Place the drained eggplant pieces into the karashi-zuke sauce, ensuring they are well-coated. Allow the aubergines to marinate in the sauce for at least 30 minutes to allow the flavours to meld.

Once marinated, you can serve Nasu no Karashi-zuke as a side dish or appetizer. Garnish with sesame seeds if desired.

It can be enjoyed immediately, but the flavours will continue to develop if allowed to sit in the refrigerator for a few hours or overnight.

Note: Nasu no Karashi-zuke is a versatile dish, and you can adjust the seasonings according to your taste preferences. Feel free to experiment with additional ingredients like chopped green onions or red pepper flakes for added flavour and colour.

Older post Newer post