We also teach you how to make the popular classic "Eggplant Karashizuke" in the countryside soba, and the tips for keeping salt low and storing it for a long time. Uses "Yamasei no Oni Karashi" from Kagawa Prefecture.
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▼ Yamasei's demon mustard
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▼ Material
・ Eggplant: 2kg
・ Sugar: 400g-450g
・ Salty sauce: 2 1/2
・ Vinegar: 1/2
・ Oni mustard: 40g
・ Salt: 90g
・ Alum: 1 tablespoon
▼ How to make
1. 1. Cut off both ends and remove about half of the skin
2. 2. Large eggplant: cut in four Small: cut in two
3. 3. Mix gently with air in
4. Bleed the air and let it sit for 30 minutes
5. Add water to mustard powder (demon mustard) and mix in a certain direction.
6. Let the mustard rest for about 30 minutes (without lye)
7. Add mustard, sugar, vinegar and soy sauce to the squeezed eggplant
8. Gently mix in the bag
9. Remove the air and let it sit in the refrigerator for 1 hour.
10. Countryside Soba Kawahara's popular "Eggplant pickled in mustard" is complete!
▼ Point
Cutting the eggplant diagonally improves the texture
Squeeze the water out of the eggplant
Divide into small pieces and freeze
Excess seasoning can be removed and reused
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▼ Countryside Soba Kawahara
Facebook page: / inakasobakawahara
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#Eggplant pickled in mustard
#Eggplant mustard
#Mustard pickles
21 июл 2024
