Steps

1. Trim the tops off the eggplant and cut in half lengthwise.
   🕒 01:25
2. Make shallow cuts on the surface of the halved eggplant. [This is the key!] Making cuts allows the eggplant to cook through faster and absorb flavors more easily.
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3. Cut the scored eggplant into 2-3 pieces.
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4. Fill a bowl with water and soak the cut eggplant for about 5 minutes to remove bitterness.
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5. Push in the stems of the bell peppers, cut in half, and remove the seeds.
   🕒 02:18
6. Cut the bell peppers in half again and then diagonally into bite-sized pieces.
   🕒 02:47
7. Remove the soaked eggplant from the water and thoroughly pat dry.
   🕒 03:01
8. Place the dried eggplant and cut bell peppers in a bowl, drizzle with 1.5 tbsp of sesame oil, and coat everything evenly. [This is the key!] Coating with oil first allows for cooking with less oil and prevents the eggplant from browning.
   🕒 03:13
9. In a separate bowl, combine 200ml water, 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tsp sugar, 1/2 tsp dashi granules, and 1/2 tsp grated ginger. Mix well until the sugar is dissolved.
   🕒 03:39
10. Heat some vegetable oil (not included in the ingredients list) in a frying pan. Place the eggplant, coated with oil, skin-side down and cook over medium heat. [This is the key!] Cooking the eggplant skin-side down first helps prevent browning.
    🕒 04:01
11. After searing for about 2 minutes until browned, flip the eggplant.
    🕒 04:30
12. Once one side of the eggplant is browned, add the bell peppers and sear them.
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13. Once the bell peppers are seared, remove them from the frying pan. [This is the key!] Removing the bell peppers temporarily preserves their texture and keeps their color vibrant. If you prefer them softer, you can simmer them with the eggplant.
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14. Pour the prepared simmering liquid into the frying pan.
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15. Once the liquid boils, simmer the eggplant, turning occasionally, until fully cooked.
    🕒 05:02
16. After simmering the eggplant in the liquid for about 1 minute after boiling, add the removed bell peppers.
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17. Simmer for another 1 minute, then turn off the heat.
    🕒 05:31
18. Let cool slightly, then serve. Top with bonito flakes (katsuobushi) if desired, and enjoy.
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