1 lb. Japanese eggplants
1/4 c. mustard
1 tbsp. miso
1/4 c. soy sauce
5 tbsp. sugar
2 tbsp. sake

Cut eggplants in half lengthwise and slice into small pieces. Soak in salt water for 5 to 6 hours. Boil water and put eggplants in and drain quickly. Cool with cold water and drain. Squeeze gently, set aside.

Mix mustard, miso, soy sauce, sugar and sake and stir well until sugar melts. Mix with squeezed eggplants and stir well. Put mixture into airtight small jars and store in refrigerator. Serve with hot rice.