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Eggplant salt fir (immediate pickled vegetables) | White rice.com Channel's recipe transcription

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Ingredients

eggplant : 1 bottle (about 150g)
Salt (for salt fir) : 1/2 teaspoon
Soy sauce (thin soy sauce if you like) : 1/2 to 1 teaspoon
Sesame oil : A little if you like (you don't have to put it in)
Condiments (perilla, Japanese ginger, condiments, ginger, etc.) : as you like

Time required

5minutes

Procedure

1) Cut the eggplant 00:18
Cut off the calyx of the eggplant, divide it into 3 equal parts, and then cut it into 4 to 6 equal parts.
2) Add salt and mix 00:54
The cut eggplants will also be salted immediately, so transfer them to a bowl and add salt without exposing them to water. After adding salt, mix by hand so that it is sprinkled over the whole.
3) Rubbing 01:11
When the salt spreads evenly, squeeze the eggplant with a strong force, as if you were putting your weight on your hand.
4) Squeeze out the water 01:40
When the eggplant becomes soft and transparent, squeeze the water out of the eggplant by hand.
5) Finish 02:01
Put the squeezed eggplant in a bowl and season with soy sauce and sesame oil. Add condiments, dried bonito flakes, white sesame seeds, and other ingredients you like, and mix them to complete.

Point

・ It is better to eat as soon as you see the salt, so it is important to cut the condiments before you see the salt!
・ It's OK to have condiments. Combining multiple summer-like condiments will improve the flavor and color, but you can use the condiments alone or just the dried bonito flakes if you don't have any condiments!
・ Although it is cut vertically to give the eggplant a satisfying taste, it is easy to eat and it is delicious even if it is cut into ginkgo biloba (6 to 7 mm width).
・ You can season with soy sauce alone. Adding sesame oil gives a punch to the taste and is delicious.
・ Since it is eaten immediately after salting, it is delicious to use eggplant that has been chilled in the refrigerator.
・ The ratio of about 2% salt is just right for 150g made with 1/2 teaspoon of salt.
・ The color of the eggplant changes, so let's eat it as soon as it's mixed!