Karashizuke (Long Eggplant Pickled in Mustard)

Still feeling my way around this kon-kon making thing. This time I tried it with eggplant.

I sliced 6 eggplants into 1/2-inch thick slices, put them in my nifty press and sprinkled with 1/3 c. Hawaiian salt. The recipe said to let stand for 4 hours, but after 4 hours the eggplant looked the same, like no shrinking action was happening. I ended up leaving it for 10 hours.

I finally took the eggplant out of the press, rinsed and just squeezed the liquid out with my hands. Then I mixed 2 tsp. dry mustard (the recipe calls for 6 tsp. but I didn't want it too hot), 3 tsp. rice vinegar, 3/4 c. shoyu, 6 tsp. sugar and the juice from 1 lemon.

Pour liquid over eggplant and refrigerate 2 to 3 days before serving.

I thought it tasted not bad . . . Wendell said it needed more mustard . . .

Update on my dried daikon: After one week of drying and one day of pickling my daikon tastes like a raw radish . . . PTUI . . . PTUI . . . PTUI.