Steps

1. Shave the eggplant stems like a pencil sharpener to minimize waste.
   🕒 01:24
2. Peel the skin off the eggplants completely using a peeler.
   🕒 01:38
3. Soak the peeled eggplant skins in water.
   🕒 01:58
4. Cut the eggplant flesh in half lengthwise and make several slits. These slits help it cook evenly and achieve a tender texture.
   🕒 02:05
5. Place the slit eggplant flesh in water. Process the remaining two eggplants in the same way.
   🕒 02:27
6. Pat the eggplant flesh dry with paper towels.
   🕒 02:38
7. Heat an appropriate amount of Spanish extra virgin olive oil in a frying pan.
   🕒 02:50
8. Place the oiled eggplant flesh cut-side down in the frying pan, cover, and steam-grill. Grilling until golden brown enhances its fragrance.
   🕒 03:36
9. Flip the eggplant flesh, cover again, and continue to steam-grill.
   🕒 04:14
10. Transfer the grilled eggplant to a plate.
    🕒 04:32
11. Top the grilled eggplant with bonito flakes (to taste), 2-3 shiso leaves, and a generous amount of grated ginger.
    🕒 04:55
12. Drizzle with soy sauce (to taste) and a small amount of Spanish extra virgin olive oil to finish.
    🕒 05:14
13. Heat an appropriate amount of Spanish extra virgin olive oil in a frying pan.
    🕒 05:55
14. Add the drained eggplant skins to the hot oil and coat them thoroughly.
    🕒 06:19
15. Pan-fry the eggplant skins, skin-side down, and remove them as they become crispy.
    🕒 06:32
16. Arrange the lightly drained eggplant skin chips on a plate.
    🕒 07:15
17. Lightly sprinkle salt on the eggplant skin chips.
    🕒 07:41
18. In a bowl, combine warm cooked rice (300g), shirasu (10g), minced shiso leaves (2-3 pcs), and Spanish extra virgin olive oil (2 tbsp).
    🕒 08:10
19. Add salt (to taste) and mix everything together.
    🕒 08:40
20. Add coarsely ground black pepper (to taste) and mix again.
    🕒 08:53
21. Add a few drops of soy sauce (to taste) for added flavor.
    🕒 09:13
22. Lightly sprinkle with coarsely ground black pepper (to taste) over the mixed rice, if desired.
    🕒 09:35