Eggplant and Cucumber Quick Pickles (Asazuke)

Steps

1. 1
   Cut off about 1.5cm from the stem end of each cucumber, then rub the cut surfaces together to draw out the bitter foam (this step is optional). Rinse, trim the other end, halve lengthwise, and slice diagonally into about 5mm pieces. If you want the pickles to keep longer, scoop out the seeds with a spoon first.
2. 2
   Trim the eggplant stems, halve lengthwise, and slice diagonally into thin pieces. There's no need to soak the eggplant in water. Combine with the cucumber in a large bowl.
3. 3
   Add about 1 teaspoon of salt to the bowl, mix well and gently massage the vegetables. Cover with plastic wrap, place a weight on top, and let sit for about 15 minutes to draw out excess moisture.
4. 4
   Prepare the myoga: trim the base, halve lengthwise, then slice diagonally into thin strips and soak in water to remove bitterness. Peel the ginger, slice thin, then cut into fine strips. Rinse and dry the shiso leaves, roll them up, and slice into fine strips.
5. 5
   After 15 minutes, remove the weight and firmly squeeze out the liquid from the eggplant and cucumber. Transfer to a storage container, then blot with paper towel and loosen the pieces. Drain and dry the myoga, then add it along with the ginger to the container. Save the shiso for later to prevent discoloration.
6. 6
   Make the pickling sauce: combine water, mirin, and white dashi in a pot, bring to a boil over medium heat, then continue simmering for about 30 seconds to cook off the alcohol in the mirin.
7. 7
   Turn off the heat, stir in the vinegar and honey, then taste and adjust the seasoning to your liking.
8. 8
   Sprinkle the salted kelp over the vegetables, then pour the hot sauce over them while still warm so the flavors absorb quickly. Mix well, press plastic wrap directly onto the surface, and refrigerate for about 30 minutes to pickle.
9. 9
   Remove the plastic wrap, add the shiso strips, and mix gently. Serve, topping with toasted sesame seeds if desired.