Steps

1. In a pot, combine Soy Sauce 6 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Water 80ml, Vinegar 2 tbsp, Sugar 1 tbsp, Dashi Powder 1/2 tsp, Doubanjiang (Chili Bean Paste) 1 tsp, Grated Ginger 1/2 tsp, and Grated Garlic 1/2 tsp.
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2. Mix the seasonings together once.
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3. Heat over medium heat, stirring occasionally until it boils. Key Tip: Stir well while heating to prevent clumps of Doubanjiang.
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4. Once it's bubbling and boiling, simmer for about 30 seconds. Key Tip: Be careful not to let it boil over.
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5. Turn off the heat and set the marinade aside.
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6. Finely chop Green Onion 1/2 pc.
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7. Add the chopped green onion to the warm marinade and mix lightly. Key Tip: Adding it while warm will mellow the sharpness of the green onion, resulting in a delicious flavor.
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8. Lightly rinse Shiso Leaves 12 pcs under water.
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9. Pat the shiso leaves dry with a paper towel.
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10. Trim off the stem ends of the shiso leaves.
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11. Cut off the stem and tough ends of Eggplant 3 pcs.
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12. Cut the eggplants in half lengthwise, then cut each half into two, so each eggplant is cut into 4 pieces.
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13. Place the cut eggplants in a bowl and drizzle Sesame Oil 1.5 tbsp over them.
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14. Coat the eggplants evenly with sesame oil. Key Tip: Coating with sesame oil allows you to grill with less oil and results in a lighter taste.
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15. Arrange the eggplants in a frying pan, skin-side down, and grill over medium heat.
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16. Grill for about 2.5 minutes per side. Once browned, flip them over.
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17. Grill the other side until browned (about 4-5 minutes total). Key Tip: Thoroughly grilling will make the eggplants tender and juicy.
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18. Remove the grilled eggplants from the pan as they finish cooking.
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19. Grill the remaining eggplants in the same way.
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20. Prepare a container and layer 3 grilled eggplants.
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21. Place 3 shiso leaves on top of the eggplants.
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22. Continue layering 3 eggplants and 3 shiso leaves alternately.
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23. Once all eggplants and shiso leaves are layered, pour the prepared marinade over them.
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24. Cover tightly with plastic wrap.
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25. Marinate in the refrigerator for 1 hour. Key Tip: Adjust the marinating time to your preference. For make-ahead purposes, you can remove the eggplants from the marinade once they have reached your desired level of flavor and store them separately.
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