Japanese “Mizu” eggplant Asazuke 水茄子の浅漬け

We got some Mizu-nasu 水茄子from Suzuki Farm. This is a special type of Japanese eggplant which can be eaten raw. I used one of them, to make asazuke. Instead of just salting the eggplant, I used a brine and also some threads of kelp called “Kizami Konbu 刻み昆布” to marinate it. We first tasted it after it had been marinating in the fridge for a few hours (#1). While that was good we liked it best after it had been marinating for one or two days.

This is how we received the eggplant from Suzuki Farm (#2). It was very fresh without any blemishes. After removing the stem end, I tore it lengthwise (#3) into pieces. Supposedly, the irregular surface this creates makes better asazuke but I am not sure.

Ingredients:
1 Muzu-nasu eggplant, stem end removed and torn lengthwise into several pieces (#3)

Brine:
200 ml water
1 tbs salt
1/2 tbs sugar
1/2 tbs rice vinegar
Dried kelp strings (kizami-konbu 刻み昆布) or small rectangle of dried kelp

Directions:
Mix the water, salt, sugar and rice vinegar for the brine until all the ingredients dissolve. Add the dried kelp. Add the brine into a Ziploc bag and add the eggplant.
Squeeze out the air from the bag as much as you can and let the eggplant marinate in the fridge for at least a few hours to a few days.

You could serve the eggplant with a garnish of bonito flakes, thinly sliced myoga or spring onions. You could also add soy sauce or ponzu sauce just before eating.