Japanese Mustard Pickled Eggplant
3 or 4 small Japanese or Italian eggplants
1 tablespoon dry mustard powder
3 tablespoons shoyu
3 tablespoons mirin or a dry sherry
1 tablespoon sugar
1/2 teaspoon accent or ajinomoto (optional)
Slice the eggplants crosswise ito 1/8-inch slices and salt, allowing to
for a couple of hours. Rinse and squeeze gently and allow to drain.
Mix the other ingredients together and add the drained eggplant and
marinate for several hours, mixing occasionally.
Bring ½ cup vinegar (white wine) to boil with: 1 tablespoon sugar; 1
pinch salt; 12 fenugreek seeds; 12 coriander seeds; 1 stalk of fresh
tarragon. After boiling, set aside and allow to cool.
Cut the small florets from one head of cauliflower. Toss with a large
handful of kosher or sea salt and allow to rest in a colander or sieve
to drain (place colander in bowl to catch excess water). After some
time (15 minutes - 1.5 hours) rinse very well and allow to drain once
more. Toss together with strained vinegar.
From Chez Sophie Bistro.