Eggplant Karashizuke - cooking recipe

Ingredients

4 1/2 lb. Japanese eggplant
1 c. or 1/4 lb. Colman's mustard
1 c. shoyu
1 1/2 c. sugar
1/2 c. miso
1/2 c. sake
1/2 tsp. MSG (optional)

Preparation

Cut eggplants in halves lengthwise and cut into small triangles.
Soak in salt water overnight with weight on it.
Next day, put the eggplants in a strainer and pour boiling water over them.
Let it cool, squeeze gently.