Steps

1. Prick eggplant (2 medium) in 3-4 places and wrap in plastic wrap.
   🕒 01:46
2. Place the plastic-wrapped eggplant on a heatproof plate and microwave on 600W for 3 minutes. [This is the key!] This allows the flavors to penetrate more easily in a short time.
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3. Immerse the microwaved eggplant, still in its plastic wrap, in cold water to cool. [This is the key!] This prevents discoloration.
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4. Trim the dry ends of myoga ginger (3 stalks), cut them in half, then cut each half in half again, resulting in quarters.
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5. Soak the cut myoga ginger in water for 5 to 10 minutes. [This is the key!] This removes any bitterness.
   🕒 03:02
6. Rub cucumber (2 medium) all over with a small amount of coarse salt and roll them on a cutting board (itamzuri), then trim off the ends. [This is the key!] This smooths the surface, making it easier for the flavors to penetrate. Removing the sap makes it more delicious.
   🕒 03:15
7. Rinse the salted cucumbers, pat them dry with a paper towel, and slice them into 1cm to 1.5cm thick pieces.
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8. Rinse shiso leaves (3 leaves) and pat them dry with a paper towel.
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9. Stack the shiso leaves with the stem ends aligned and trim off the stems.
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10. Remove the plastic wrap from the cooled eggplant and pat dry.
    🕒 05:18
11. Trim the tough ends off the eggplant, tear it lengthwise by hand, and place it in a storage container. [This is the key!] Tearing by hand creates a textured surface that allows the flavors to soak in exceptionally well.
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12. Drain the myoga ginger that was soaked in water, pat it very dry, and add it to the storage container.
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13. Cut red chili pepper (1) in half, remove the seeds, and slice into rings. [This is the key!] If you prefer less heat, use it halved without slicing.
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14. In a frying pan, combine water (120ml), soy sauce (3 tbsp), vinegar (2 tbsp), cooking sake (rice wine) (1 tbsp), sugar (1.5 tbsp), and dashi granules (1 tsp). Bring to a boil over heat.
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15. Once the marinade boils, add the sliced cucumbers and heat until it reboils. [This is the key!] Heating it once creates a crisp texture and allows excess water to release, promoting flavor absorption.
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16. Once the marinade reboils, turn off the heat. Scoop out only the cucumbers and add them to the storage container with the eggplant and myoga.
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17. Return the remaining marinade to the heat and bring it to a boil again. [This is the key!] Reboiling the marinade, which has been diluted by the cucumber's moisture, improves its shelf life.
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18. Remove the reboiled marinade from the heat and let it cool for about 5 minutes. [This is the key!] Pouring hot marinade over the vegetables will overcook them and negatively affect their texture, so let it cool down before pouring.
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19. Add the sliced red chili pepper to the cooled marinade in the frying pan and pour it over the eggplant, cucumber, and myoga in the storage container.
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20. Press plastic wrap directly onto the surface to ensure everything is submerged in the marinade. Once it cools down, refrigerate for 30 minutes to marinate.
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21. After 30 minutes, remove the plastic wrap and gently mix.
    🕒 09:12
22. Finally, tear the shiso leaves into bite-sized pieces and scatter them over the dish to complete. [This is the key!] Tearing them by hand just before serving preserves their fresh aroma.
    🕒 09:20
23. If you prefer a less salty taste, drain the marinade and store in the refrigerator. [This is the key!] It's recommended to consume within 3 to 4 days.
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24. The leftover marinating liquid can be reused, but always bring it to a boil first. Adjust the flavor if it has become too diluted.
    🕒 09:54