Shibazuke is a unique Japanese pickle made from a combination of eggplant and cucumber. The ingredients for making shibazuke include eggplant, cucumber, salt, red shiso leaves, and sake lees. To make shibazuke, start by slicing the eggplant and cucumber into thin strips. Sprinkle salt over the eggplant and cucumber and let them sit for about 30 minutes to draw out the moisture. After that, rinse the vegetables and squeeze out any excess liquid. In a separate bowl, mix red shiso leaves and sake lees to create the pickling paste. Coat the eggplant and cucumber with the pickling paste and let them marinate for at least a few hours in the refrigerator. Shibazuke is a tangy and slightly spicy pickle that is often enjoyed as a side dish or used as a topping for sushi rolls.
