Steps

1. Prepare a large bowl.
   🕒 00:32
2. Trim the tough green ends off 3 eggplants (280g), leaving only a tiny bit of the stem.
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3. Cut the eggplants in half lengthwise, then slice thinly. This is the key! Thin slicing helps draw out moisture and allows flavors to penetrate better.
   🕒 01:21
4. Place the sliced eggplants in the bowl.
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5. Add 2 pinches of salt and 2 pinches of sugar to the eggplants in the bowl and mix thoroughly.
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6. Let sit for about 15 minutes to draw out excess moisture from the eggplants. This is the key! Removing moisture prevents the flavor from becoming diluted and ensures a delicious result.
   🕒 02:48
7. In a microwave-safe container, add 1.5 tbsp of Mirin (Sweet Rice Wine) and heat for 40 seconds to evaporate the alcohol.
   🕒 03:33
8. Transfer the heated Mirin to a separate bowl and add 10g of Miso (approx. 1.5 tsp). Stir well until the miso is completely dissolved and lump-free.
   🕒 03:46
9. Add 1.5 tsp of Vinegar and 12g of Mustard (approx. 2 tsp) to the dissolved miso mixture and stir well to combine. This is the key! Using tube mustard is more convenient than powdered. Adjust the amount of mustard if children will be eating.
   🕒 04:14
10. After letting sit for 15 minutes, firmly squeeze the moisture out of the eggplants using both hands. This is the key! Squeezing out the water thoroughly at this stage prevents the sauce from becoming diluted and makes it more flavorful.
    🕒 05:01
11. Spread out the squeezed eggplants and add them to the bowl with the prepared sauce.
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12. Mix thoroughly to ensure the eggplants and sauce are well combined.
    🕒 06:10
13. Taste and, if desired, add extra mustard (to taste) and a pinch of sugar, then mix briefly. This is the key! Mixing briefly at the end preserves the flavors of the mustard and sugar, adding depth to the dish.
    🕒 06:17
14. Transfer to a serving dish. Your Spicy Pickled Eggplant is ready!
    🕒 06:55