Steps

1. Cut off the stem of the 2 eggplants from the base.
   🕒 00:49
2. Cut the eggplants in half lengthwise. Place them cut-side down and make 3 deep cuts that go through to the skin. Make similar cuts all over. [Key Tip!] This allows the sauce to penetrate better and creates a melt-in-your-mouth texture.
   🕒 01:04
3. Heat about 3 tbsp of Vegetable Oil in a frying pan and coat the eggplants evenly with oil. [Key Tip!] If you're concerned, you can soak the eggplants in water beforehand and then thoroughly pat them dry before use.
   🕒 01:35
4. Place the oil-coated eggplants skin-side down in the pan and grill until a nice color forms. Then, turn them over and grill the cut sides until golden brown. [Key Tip!] As moisture will be released when cooked, be careful not to add too much oil.
   🕒 02:25
5. Return the eggplants to their skin-side down position, reduce heat to low, cover with a lid, and steam-grill.
   🕒 03:14
6. In a bowl, combine [A] Soy Sauce 2 tsp, [A] Miso 2 tsp, [A] Sugar 2 tsp, [A] Mirin (Sweet Rice Wine) 1 tbsp, and [A] Cooking Sake (Rice Wine) 1 tbsp. Mix well to create the sauce.
   🕒 03:32
7. Finely slice the 2-3 Shiso leaves.
   🕒 04:19
8. Turn off the heat after steam-grilling the eggplants and thoroughly wipe off any excess oil and moisture with paper towels. [Key Tip!] Wiping off excess oil and moisture helps the sauce adhere better.
   🕒 04:39
9. Add the prepared sauce to the frying pan and heat again. Coat the eggplants evenly with the sauce.
   🕒 05:00
10. Cut the 2 slices of Sliced Cheese in half and place them on top of the sauce-coated eggplants.
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11. Cover with a lid, turn off the heat, and let it sit until the cheese melts from the residual heat.
    🕒 06:15
12. Plate the dish and sprinkle with the finely sliced Shiso leaves to finish. [Key Tip!] It's also delicious with your favorite garnishes.
    🕒 06:33