Nasu Karashizuke

Miss Edith Tokimasa

• 1 lb. long eggplant cut into slices 1/8″ thick, salted 1 hr. and drained
• 1 teaspoon dry mustard made into paste with water
• 2 tablespoons shoyu
• 2 tablespoons sake
• 2 tablespoons sugar
• 1/2 teaspoon gourmet powder

Mix all ingredients together, put into covered jar and leave 2 hours before serving.