Steps

1. In a heatproof container, combine 350ml water and 1 dashi pack, and let steep for 10 minutes.
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2. After 10 minutes, microwave the container with the dashi pack still inside on 600W for 4 minutes to extract the dashi. [Key Tip!] Steeping the dashi pack in water before microwaving maximizes the umami from the konbu. Using a glass container will result in a clearer dashi.
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3. In a separate heatproof container, heat 2 tbsp Mirin (Sweet Rice Wine) in the microwave for 1 minute to evaporate the alcohol. [Key Tip!] Evaporating the alcohol concentrates the sweetness, making it even more delicious.
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4. Trim the tough ends off the eggplants, leaving just a sliver of the stem. Peel the eggplants. Remove any tough green parts with the tip of a knife.
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5. Wrap each eggplant individually in plastic wrap, place on a plate, and microwave on 600W for 5 minutes.
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6. After microwaving, leave the eggplants wrapped in plastic wrap for about 10 minutes to steam. [Key Tip!] Steaming with residual heat makes the eggplant incredibly tender and moist, preventing them from becoming dry and ensuring they are juicy. Do not remove the plastic wrap until it has cooled down to maintain the eggplant's juiciness.
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7. Lightly coat the surface of the bell peppers with a small amount of oil using a paper towel. [Key Tip!] Coating with oil helps retain moisture, keeping them juicy when grilled and preventing them from drying out. It also promotes even heating and cooking.
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8. Place the oiled bell peppers in a toaster oven and grill until the skin puffs up and becomes nicely charred all around.
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9. Cut the leeks into 5cm (approx. 2-inch) pieces.
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10. Lightly oil a frying pan and arrange the cut leeks in a single layer, coating them with the oil.
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11. To the dashi stock (with the dashi pack still in it), add 2 tbsp Usukuchi Soy Sauce, 1 tsp Sugar, the alcohol-evaporated 2 tbsp Mirin (Sweet Rice Wine), and 15g Grated Ginger. Mix well and let it sit for 4 minutes with the dashi pack still inside. [Key Tip!] Letting it sit with the dashi pack allows the flavors to fully infuse. Avoid overheating, as this can result in an unpleasant taste.
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12. Remove the dashi pack from the seasoned dashi and pour the liquid into a shallow dish or tray.
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13. Sprinkle a little salt on the grilled bell peppers.
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14. Transfer the grilled bell peppers to the dish with the marinade.
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15. Place the frying pan used for grilling the leeks over low heat. Arrange the leeks and sprinkle with a little salt. Grill slowly until a fragrant, golden-brown color develops all over. [Key Tip!] Grilling over low heat creates a texture that is crispy on the outside and tender on the inside. Seasoning each ingredient with salt individually prevents the overall flavor from being bland.
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16. Transfer the softened leeks to the dish with the marinade.
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17. Clean the leek-grilling pan, add about 1 tbsp oil, and heat over medium-low heat.
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18. Once the eggplants have cooled slightly, remove the plastic wrap and cut them in half lengthwise or into quarters.
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19. Add the cut eggplants to the heated pan and coat them with oil. [Key Tip!] Coating the eggplant with oil prevents discoloration when grilling.
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20. Place the eggplant cut-side down in the pan, sprinkle with a little salt, and grill until a beautiful golden-brown color develops on the cut surface.
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21. Transfer the grilled eggplants to the dish with the marinade.
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22. Arrange the eggplants in the dish with the skin side up for a more visually appealing presentation.
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23. Cover tightly with plastic wrap so that all the vegetables are submerged in the marinade. Expel any air bubbles from the wrap.
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24. Refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld. [Key Tip!] Marinating for at least 3 hours ensures the marinade fully penetrates the vegetables, resulting in a juicy finish.
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25. Can be stored in the refrigerator for 3-4 days. The leftover marinade can also be enjoyed as a delicious dipping sauce for somen noodles.
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