Steps

1. Wrap each of the 3 eggplants (240g) individually in plastic wrap and heat in the microwave (approx. 600W) for 3 minutes. Expert Tip! Microwaving after wrapping ensures they cook through, absorb less oil when grilled, and turn out juicy.
   🕒 02:37
2. Cut the 4 bell peppers (160g) in half. Remove the stems and seeds if desired.
   🕒 03:07
3. Remove the stems from the 7 cherry tomatoes.
   🕒 03:30
4. Julienne the 10g ginger, including the skin.
   🕒 03:37
5. Place the cut bell peppers in a bowl, cover with plastic wrap, and heat in the microwave (approx. 600W) for 2 and a half minutes. Expert Tip! Microwaving before grilling helps them char easily, keeps them juicy, and mellows their bitterness.
   🕒 03:51
6. Remove the stems from the microwaved eggplant and cut lengthwise into 4 equal pieces. Expert Tip! Cutting them lengthwise allows the flavors to soak in more easily.
   🕒 04:15
7. In a heatproof container, add 3g bonito powder, 1 and 1/2 tbsp sugar, 4 tbsp soy sauce, 150ml water, and 7 shakes of MSG(Ajinomoto) (MSG), then mix well to create the [A] seasoning mixture.
   🕒 05:03
8. Heat 1 and 1/2 tbsp vegetable oil in a frying pan, then arrange the eggplant skin-side down and grill.
   🕒 05:54
9. Add the bell peppers to the empty spaces and grill together. Cook until fragrant and nicely charred.
   🕒 06:19
10. Immerse the browned eggplant into the prepared pickling liquid.
    🕒 07:06
11. Next, grill the cherry tomatoes in the frying pan. Cook until the skins begin to peel.
    🕒 07:31
12. Immerse the browned cherry tomatoes into the pickling liquid.
    🕒 08:02
13. Add the julienned ginger to the pickling liquid.
    🕒 08:11
14. Ensure all the vegetables are thoroughly submerged in the pickling liquid.
    🕒 08:20
15. Chill in the refrigerator for 1 hour, or in the freezer for 30 minutes if you're in a hurry. Once the flavors have melded, it's ready.
    🕒 08:28