Step 1

Cut daikon, lotus root, cucumber and eggplant into small rectangular shape of 1cm x 1.5cm/⅜” x ⅝", 1-2mm/1⁄16" thick.

Step 2

Place eggplant pieces in water to prevent them from browning due to oxidisation.

Step 3

Add all the vegetables and ginger to a large bowl and sprinkle salt over the vegetables. Using both hands, mix well so that the salt coats the vegetables evenly. Leave it for 15 minutes.

Step 4

Add water to the bowl of vegetables, then drain. Taking a handful of vegetables at a time, squeeze the water out as much as possible and put all the vegetables into the sauce pan.

Step 5

Add all the Marinade ingredients to the saucepan and bring to a boil.

Step 6

Turn the heat off and cool it down (it is OK to be slightly warm).

Step 7

Transfer the vegetables and the marinade to a zip lock bag. Put the konbu in the bag as well.

Step 8

Remove as much air as possible from the bag and seal the zip.

Step 9

Marinate in the fridge for 24 hours. Drain and serve as needed (note 3).