Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Grated Garlic 1 tsp, and Sesame Oil 1 tsp. Mix well to create the marinade for the tatsuta-age.
   🕒 00:34
2. Trim the ends off the Eggplant 2 (250g).
   🕒 00:45
3. Peel the skin in a striped pattern in 4 places. (This is the secret!) This allows the flavor to penetrate better and helps the coating adhere.
   🕒 00:50
4. Cut the peeled eggplant into bite-sized pieces with ragged cuts.
   🕒 01:01
5. Place the cut eggplant in the bowl with the marinade and toss to coat evenly. Let it sit for about 10 minutes.
   🕒 01:10
6. Peel and finely chop the Onion 1/6.
   🕒 01:18
7. Season the chopped onion with a pinch of Salt to taste and mix.
   🕒 01:24
8. Crack the Eggs 2 into a heatproof bowl. Pierce the yolks a few times to prevent them from bursting.
   🕒 01:29
9. Cover with plastic wrap and microwave at 600W for 1 minute 30 seconds.
   🕒 01:36
10. Once heated, break the egg into small pieces and let it cool down.
    🕒 01:41
11. Add Potato Starch 4 tbsp to a resealable bag.
    🕒 01:55
12. Drain any excess liquid from the marinated eggplant and add it to the bag with the potato starch. Seal the bag, leaving some air inside, and shake to coat the eggplant evenly with the starch.
    🕒 01:59
13. Add about 1cm of oil to a frying pan and heat over medium heat.
    🕒 02:11
14. Once the oil is hot, place the starch-coated eggplant into the pan, skin-side down, leaving space between each piece.
    🕒 02:24
15. Once the coating is set and golden brown, flip the eggplant and pan-fry. (This is the secret!) Remove from the oil when both sides are golden brown, about 4 minutes.
    🕒 02:33
16. Transfer the pan-fried eggplant to paper towels or a wire rack to drain excess oil.
    🕒 02:57
17. In the same pan, pan-fry the remaining eggplant in batches, following the same method.
    🕒 03:08
18. Add the drained, chopped onion to the cooled scrambled egg.
    🕒 03:39
19. Add Mayonnaise 3 tbsp and Soy Sauce 1 tsp, and mix everything together.
    🕒 03:45
20. Add Coarsely Ground Black Pepper to taste, if desired.
    🕒 03:52
21. Arrange the drained eggplant on a serving plate.
    🕒 03:59
22. Spoon the tartare sauce over the eggplant.
    🕒 04:07
23. Sprinkle with Parsley to taste.
    🕒 04:12