Steps

1. Trim the hard base off the enoki mushrooms (1/2 bunch, 100g) and cut into 1cm thick pieces. Place in a microwave-safe container, separating the strands.
   🕒 00:40
2. Add 1 tbsp Mirin (Sweet Rice Wine) and 2 tbsp Cooking Sake (Rice Wine) to the container with the enoki mushrooms. Microwave on 600W for 2 minutes.
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3. In a separate microwave-safe container, combine 2 tbsp Soy Sauce, 1 tbsp Vinegar, 1 tbsp Sesame Oil, 1 tbsp Sugar, 1 tbsp Toasted Sesame Seeds, 1 tsp Grated Garlic, 1 tsp Grated Ginger, and 1/2 tsp Dashi Powder.
   🕒 01:07
4. If you prefer a spicier kick, add Ichimi Togarashi (Chili Powder) or Rayu (Chili Oil) to your liking, and mix the seasonings together.
   🕒 01:23
5. Remove the stems from the eggplants (2, 300g), leaving the base intact. Peel off strips of skin in 4 places using a peeler.
   🕒 01:40
6. Spread a sheet of plastic wrap on a flat surface. Drizzle about 2/3 tbsp Vegetable Oil over one eggplant, ensuring it coats the entire surface. Use the plastic wrap to evenly spread the oil without using your hands. This technique helps prevent the skin from discoloring and ensures a beautiful finish when heated with the stem still attached.
   🕒 01:50
7. Once the oil is evenly distributed, wrap the eggplant in plastic wrap and poke about 3 small holes with a pointed object.
   🕒 02:18
8. Place the eggplant in a microwave-safe container and heat on 600W for 3 minutes 30 seconds.
   🕒 02:41
9. Immediately after heating, immerse the eggplant in ice water to cool it down. Be careful not to leave it in the ice water for too long, as this could cause the skin to lose its color.
   🕒 02:48
10. Once the eggplant has cooled, cut off the stem. Slice the eggplant in half lengthwise, then cut into approximately 3 equal segments, and then in half again. You can also cut them into bite-sized pieces. Cut them into a shape that's easy to eat.
    🕒 02:53
11. Add the cut eggplant and the cooked enoki mushrooms to the container with the prepared seasonings and mix well.
    🕒 03:09
12. Let the mixture marinate for 30 minutes to 1 hour. Once it has cooled to room temperature, refrigerate to continue marinating.
    🕒 03:26
13. Arrange the marinated eggplant and enoki mushrooms on a plate. Garnish with your favorite toppings such as Myoga (Japanese Ginger) or Shiso Leaves (Perilla).
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