Steps

1. Trim the stems from 5 medium eggplants and set aside. Make fine vertical incisions on the skin side with a knife. [This is the secret!] Making fine incisions allows for better heat penetration and seasoning absorption, resulting in a beautiful finish.
   🕒 01:43
2. Heat 3 tbsp of Vegetable Oil in a frying pan over medium heat. Add the sliced eggplant and the reserved stems, and stir-fry until the oil coats everything. [This is the secret!] Simmering with the stems helps maintain the eggplant's beautiful purple color. Stir-frying in oil before simmering also helps the oil cling to the eggplant, adding richness.
   🕒 03:44
3. In a pot, combine 300cc of Dashi (Japanese Stock), 2 tbsp of Soy Sauce, 2 tbsp of Mirin (Sweet Rice Wine), 1 tbsp of Sugar, 5g of Dried Shrimp, and 1 Iron Weight. Bring to a boil. [This is the secret!] Adding an iron weight helps maintain the eggplant's beautiful purple color. Dried shrimp pairs well with eggplant and adds flavor to the broth.
   🕒 04:56
4. Once the broth is boiling, add the stir-fried eggplant and stems. Cover with a drop lid (otoshibuta) and simmer over low heat for about 15 minutes. [This is the secret!] Adding the eggplant to cold broth can result in an oily finish. Always add it to boiling broth to allow the oil from the eggplant to escape, creating a clean taste.
   🕒 06:24
5. Turn off the heat and let it cool to room temperature. Then, refrigerate until thoroughly chilled. [This is the secret!] Even if the broth's color turns brown initially, it will regain its beautiful bluish-purple hue as it cools. Covering with paper towels will help the flavor penetrate more deeply.
   🕒 07:14
6. Finely chop 1 Myoga (Japanese Ginger) and soak it in water for 2 to 3 minutes to remove any harshness or strong flavor.
   🕒 07:43
7. Cut the chilled eggplant into bite-sized pieces and arrange them in serving bowls. Top with the finely chopped myoga and serve. Finished.
   🕒 08:42