Steps

1. First, wrap 2 eggplants in plastic wrap and heat in a microwave (600W) for 2 minutes 30 seconds. 【Tip!】 Microwaving first makes the inside of the eggplant incredibly tender, ensuring a juicy finish without worrying about cooking time.
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2. Cut the heated eggplant in half.
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3. Sprinkle Ajishio (seasoned salt) to taste on the halved eggplant to season it. 【Tip!】 Seasoning with Ajishio allows the umami to penetrate deep into the eggplant.
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4. Heat a frying pan over medium heat and add 1/2 tbsp sesame oil.
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5. Once the pan is hot, place the eggplant skin-side down, ensuring it absorbs some oil. 【Tip!】 Since the eggplant is already cooked in the microwave, a lid is not necessary. Press down slightly with a spatula while grilling to achieve a beautiful, appetizing sear.
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6. Once one side is seared, flip it over and grill the skin until crispy. Once both sides are browned, transfer to a plate.
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7. In the empty frying pan, add 1 tbsp soy sauce, 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp sake, and 3 dashes MSG(Ajinomoto) (MSG), and simmer until reduced. 【Tip!】 Reducing the sauce concentrates the umami, sweetness, and aroma. Since eggplant itself lacks strong umami, adding MSG(Ajinomoto) makes it even more delicious.
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8. Once reduced to your desired consistency, pour it over the grilled eggplant.
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9. Sprinkle katsuobushi powder to taste over the grilled eggplant. 【Tip!】 If you don't have katsuobushi powder, microwave regular katsuobushi (bonito flakes) and then crush it into a powder. Making it into a powder allows it to blend well with the eggplant and enhances its aroma.
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10. Optionally, sprinkle with green onion (scallion) to taste and Shichimi Togarashi (Japanese seven-spice blend) to taste for extra flavor.
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