Steps

1. Trim the ends off the eggplants and cut them in half lengthwise.
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2. Make shallow cuts on the surface of the eggplant and cut into 2 pieces. This is the key! Making cuts helps them cook faster and absorb flavor better.
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3. Fill a bowl with water and dissolve about 1 teaspoon of salt to create saltwater. Soak the cut eggplants for about 5 minutes. This is the key! Soaking in saltwater quickly removes bitterness, prevents excessive oil absorption, and results in a lighter taste.
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4. First, cut the kabocha squash in half, then slice thinly to about just under 1cm (5mm-8mm) thick. This is the key! Kabocha is hard, so be careful to avoid injury when cutting.
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5. Cut the green onion in half, remove the white core, flatten it, and slice thinly (julienne).
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6. Place the julienned green onion in ice water, gently rub it, and soak for 5 to 10 minutes.
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7. Drain the soaked eggplants and pat them dry with paper towels.
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8. Drizzle 1 tablespoon of sesame oil over the eggplants and coat them thoroughly. This is the key! Coating with oil first prevents them from absorbing too much oil, resulting in a lighter finish. It also prevents the eggplant skin from losing its color.
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9. Arrange the eggplants, skin-side down, in a frying pan. This is the key! Grilling the skin side first makes for a vibrant color.
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10. Drizzle sesame oil into any empty spaces and add the kabocha slices. (If your pan is too small, cook in two batches).
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11. Heat over medium heat and cook the eggplants for about 2 minutes.
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12. Flip the eggplants, and if the kabocha has browned, flip them as well.
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13. Continue to cook. Once the kabocha is browned on both sides and cooked through, remove it.
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14. Once the eggplants are golden brown, remove them as well.
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15. In the same frying pan, add 200ml of water, 3 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tsp sugar, 1.5 tbsp vinegar, and 1 tsp dashi powder, and heat over medium heat.
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16. Bring to a boil while stirring occasionally, and simmer for about 30 seconds.
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17. Turn off the heat and pour the hot dipping sauce over the grilled eggplants and kabocha. This is the key! Pouring the sauce over the vegetables while they are still hot helps the flavors to penetrate better.
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18. Cover tightly with plastic wrap and let it soak for about 30 minutes. This is the key! Adjust the soaking time to your preference.
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19. Once soaked, remove the plastic wrap, arrange in a serving dish, and top with the drained julienned green onion. Enjoy!
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