１Remove the caps from the eggplant, peel the skin and soak in water. ２Boil the eggplant, and place over a colander to allow it to cool. Squeeze it dry and cut it into bite-sized pieces. ３Combine the mustard and soy sauce in a bowl to make the mustard soy sauce. ４Add (3) to (4) and mix. Place in serving dishes.

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