Steps

1. Cut off the ends of 1 eggplant (approx. 150g) and dice it into 5mm cubes.
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2. Soak the diced eggplant in water for about 5 minutes to remove bitterness.
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3. Thoroughly drain the eggplant using a sieve.
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4. Cut 2 chikuwa (fish cakes) in half, then in half again, and dice into 5mm cubes.
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5. In a bowl, combine the diced chikuwa, drained eggplant, and 2 tbsp all-purpose flour. Gently shake the bowl to mix everything evenly.
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6. Once the flour is evenly distributed, add 1 egg, 1/2 tsp dashi powder, and salt and pepper to taste. Mix until the egg is well combined. (Key Tip! To prevent the ingredients from falling apart when grilling, ensure the egg coats everything thoroughly.)
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7. Heat vegetable oil in a frying pan over medium heat.
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8. Spread the mixed ingredients evenly into the warmed frying pan, covering the bottom. (Key Tip! Gently press down from the bottom to ensure it holds together well.)
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9. Continue to grill over medium heat.
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10. Once the bottom is browned and it moves easily, after about 2 to 3 minutes, carefully slide the mixture onto a plate.
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11. If there is remaining oil in the pan, it might burn, so pour some fresh oil over the mixture on the plate.
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12. Place the plate back on top of the frying pan and flip the mixture back into the pan.
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13. If the shape has become uneven, gently press down from the top to reshape it into a round form.
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14. Grill the other side over medium heat until it also develops a nice brown color.
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15. After grilling the other side for about 2 to 2.5 minutes until browned, turn off the heat.
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16. Carefully transfer to a serving plate using a spatula.
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17. Cut into easy-to-eat pieces and arrange on a plate.
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18. Serve with soy sauce or mentsuyu (noodle soup base) as desired.
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