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Karashi nasu
からし茄子: bite-size Yamagata eggplants in a sweet, nose-tingling mustard and soy coating, made at the end of summer
Every late August, Yamagata kitchens fill with the sharp smell of hot mustard as families pickle the tiny round eggplants that grow there, minden-nasu, no bigger than a walnut. Salted, pressed and then coated in a paste of Japanese mustard, sugar and soy sauce, they are eaten whole as a snack with tea, packed into bento boxes and served beside rice through autumn. The first bite is sweet and salty, then the mustard rushes up the nose, and the skins stay a glossy dark purple around a tender, juicy middle. Use the smallest eggplants you can find: Japanese or Thai baby eggplants or small Indian aubergines, around 30–40 g each. The common mistake is mixing mustard powder with hot liquid, which kills its heat; always mix it with cold water and let it rest. It is ready when the eggplants feel soft right through when squeezed, look glossy, and taste hot and sweet rather than raw. Chef's tip: a teaspoon of salt rubbed firmly over the skins before pressing keeps the colour deep purple without the alum that some traditional cooks add.
- Total time
- 33 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the eggplants
- 1 ⅓ lb baby eggplantsabout 16 small ones, 30–40 g each
- ⅞ oz coarse sea salt4% of the eggplant weight
For the mustard dressing
- 3 tbsp Japanese mustard powder (karashi)or English mustard powder
- 2 tbsp cold water
- 2 ⅞ oz sugar
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
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Method
0/8 doneStep 1: Clean the jar or container and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or pour boiling water over and in it and air-dry upside down). Let it cool; it must be completely dry.
Step 2: Wash the 1 ⅓ lb baby eggplants and trim the stems, leaving the green cap. Cut a shallow cross in the bottom of larger ones so the dressing can get in.
10 minStep 3: Rub them firmly with ⅞ oz coarse sea salt, put them in a bag or bowl, cover with a plate and weigh down with about their own weight. Leave in the fridge overnight, until soft and purple-black liquid has come out.
5 minStep 4: Mix the 3 tbsp Japanese mustard powder (karashi) with the 2 tbsp cold water to a stiff paste and leave it for 10 minutes for the heat to develop.
10 minStep 5: Bring 2 tbsp mirin to a boil in a small pan for 30 seconds to cook off the alcohol, then take off the heat and stir in 2 ⅞ oz sugar, 3 tbsp soy sauce and 1 tbsp rice vinegar until the sugar dissolves. Cool completely, then stir into the mustard paste.
3 minStep 6: Drain the eggplants, squeeze each one firmly to push out the bitter liquid, and pat dry.
5 minStep 7: Toss the eggplants in the mustard dressing in the clean container until glossy and coated. Press cling film onto the surface, close and refrigerate. Turn them once a day.
2 minStep 8: Ready in 2–3 days, when soft right through and the dressing is a dark syrup. Keeps 2 weeks in the fridge. Use clean chopsticks; discard if mould, fizzing, slime or an off smell appears.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karashi nasu take?
- About 33 minutes in total: 30 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of japanese mustard powder (karashi)?
- Prepared mustard: 1 tbsp per tsp of powder.
- What can I use instead of sugar?
- Caster sugar, same amount.
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