Nasu No Karashizuke(Eggplant In Hot Mustard) - cooking recipe

Ingredients

5 lb. Japanese eggplant
2/3 c. Colman's dry mustard
1 c. soy sauce
1 c. miso (bean curd paste)
1/2 c. Sake (Japanese wine)
1 c. sugar
1/2 c. brown sugar
1/2 tsp. m.s.g. (optional)

Preparation

Cut eggplant in half lengthwise, then into small triangular pieces. Soak in salt water (1/2 cup salt and 1 quart of water) overnight.
Place eggplant in colander and pour boiling water over it.
Let cool, then gently squeeze out water. Combine remaining ingredients and add eggplant.
Mix thoroughly and set aside overnight.
Store in jars and refrigerate.