Steps

1. Cut off the stem ends of 3 eggplants right at the base, peel off the hard surrounding parts, then cut into bite-sized irregular pieces. [Tip!] By cutting the stem ends precisely at the base and peeling the hard surrounding parts by hand, you can maximize the edible portion.
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2. Wrap the irregularly cut eggplant in plastic wrap and heat in a 600W microwave for 3 minutes and 40 seconds. [Tip!] Microwaving the eggplant fills its flesh with moisture, preventing it from absorbing too much oil when stir-frying, resulting in a healthy and juicy finish.
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3. In a bowl, add 1 and 1/2 tbsp miso, 1/2 tbsp sugar, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, 1/2 tsp soy sauce, 2g bonito flakes (powder), and 5 dashes MSG(Ajinomoto) (MSG). Mix well until the miso dissolves to make the miso sauce. [Tip!] Using additive-free "inaka miso" (country-style miso) rather than dashi-infused miso prevents the dashi flavor from interfering. Adding bonito flakes enhances the flavor without the need for garlic or ginger.
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4. Heat 1/2 tbsp oil in a frying pan, then add the microwaved eggplant and stir-fry.
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5. Stir-fry the eggplant until fragrant and lightly browned all over. [Tip!] Browning vegetables enhances their aroma and makes them more delicious.
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6. Add the prepared miso sauce to the stir-fried eggplant and coat evenly.
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7. Finally, add 1/2 tbsp sesame oil, coat everything evenly, and stir-fry.[Tip!] Sesame oil's aroma dissipates when heated, so adding it at the end maximizes its fragrant flavor.
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8. Plate the dish and sprinkle with Shichimi (Japanese seven-spice blend), if desired.
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9. For a flavor change, sprinkle with Sichuan pepper, if desired.
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