Steps

1. Soak 2 pieces of Koya Tofu in lukewarm water for about 10 minutes to rehydrate. Squeeze out excess water, leaving it slightly moist.
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2. Trim the stems off 250g (2 medium) of Eggplant and peel in stripes.
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3. Cut the eggplant in half lengthwise, then into bite-sized pieces.
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4. Soak the cut eggplant in water for about 10 minutes to remove bitterness.
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5. In a bowl, combine 100ml of Water, 1 tbsp of Soy Sauce, 1 tbsp of Mirin (Sweet Rice Wine), 1/2 tbsp of Sugar, and 1 tsp of Dashi Powder.
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6. Lightly squeeze the rehydrated Koya Tofu to remove excess water, then cut into 4 pieces each.
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7. Lightly dust the surface of the cut Koya Tofu with Potato Starch.
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8. Heat 1 tbsp of Vegetable Oil in a frying pan over medium heat. Place the starch-coated Koya Tofu in the pan and fry until browned on all sides, flipping occasionally. Coating with potato starch creates a chewy texture.
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9. Remove the browned Koya Tofu from the pan and set aside.
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10. Drain the eggplant after soaking and add it to the same frying pan used for the Koya Tofu. Heating the pan after adding oil helps use less oil for cooking.
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11. Place the eggplant cut-side down in the pan and fry for about 2 minutes until browned. Frying the skin side first helps maintain a vibrant color.
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12. Flip the eggplant and fry the other side for about 2 minutes until browned.
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13. Return the browned Koya Tofu to the frying pan with the eggplant.
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14. Re-mix the prepared seasoning sauce and pour it into the pan.
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15. Simmer over medium to medium-high heat until the sauce is reduced by about one-third. Keep the eggplant skin-side up to absorb flavor, and flip the Koya Tofu occasionally. Simmering the sauce while infusing the ingredients with flavor results in a delicious dish.
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16. Transfer to a serving dish. Your "Melt-in-Your-Mouth Eggplant & Koya Tofu" is ready!
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