Steps

1. Cut off the stems of 2 small eggplants (250g) and slice them into 1cm thick rounds.
   🕒 00:40
2. Soak the sliced eggplants in water to remove bitterness.
   🕒 00:52
3. Finely chop 2 scallions.
   🕒 00:57
4. Finely chop 80g of chicken skin.
   🕒 01:04
5. Add the chopped chicken skin and 5cm of the green part of the green scallion to a frying pan.
   🕒 01:11
6. Stir-fry the chicken skin over low to medium heat, being careful not to burn it. (Key Tip! Adding the green scallion while frying helps remove the gamey smell from the chicken skin.)
   🕒 01:26
7. Once oil has rendered from the chicken skin, remove and discard the green scallion.
   🕒 01:57
8. Add the drained eggplants to the frying pan.
   🕒 02:01
9. Coat the eggplants evenly with the chicken fat. If there isn't enough oil, add about 1 tbsp of vegetable oil to adjust. (Key Tip! Coating the eggplants with chicken fat before frying prevents discoloration and ensures a beautiful finish.)
   🕒 02:06
10. Arrange the eggplants in the pan and cook over medium heat for 2 minutes.
    🕒 02:29
11. After 2 minutes, flip the eggplants over.
    🕒 02:35
12. Once flipped, drizzle in 1 tbsp of Cooking Sake (Rice Wine).
    🕒 02:43
13. Cover with a lid and steam-fry for 2 minutes.
    🕒 02:46
14. Once the eggplants are cooked through, add 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, and 1 tsp Sugar. Cook until the alcohol evaporates and the sauce thickens, coating the eggplants.
    🕒 02:56
15. When the moisture has evaporated and the eggplants are flavored, turn off the heat.
    🕒 03:15
16. Plate the chicken fat eggplant.
    🕒 03:19
17. Top with the stir-fried chicken skin.
    🕒 03:27
18. Sprinkle with the chopped scallions and serve.
    🕒 03:36