1 lb. long eggplant
2 tsp. dry mustard, made into paste
2 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. sake
1/2 tsp. ajinomoto

Cut eggplant into 1/8 inch pieces, salted for 1 hour. Drain and mix all ingredients together. Put in covered jar and leave for 2 hours.