Steps

1. Trim the stems off the 4 eggplants and cut them in half lengthwise.
   🕒 01:44
2. Make shallow cuts on the surface of the eggplant, and then crosswise on the back. (This is the key!) Making cuts on both sides helps them cook evenly and absorb flavor better.
   🕒 01:57
3. In a bowl, mix water with about 1/2 tsp salt to create a saltwater solution.
   🕒 02:29
4. Soak the cut 4 eggplants in the saltwater for about 5 minutes. (This is the key!) This helps to remove bitterness and prevents the eggplant from absorbing too much oil.
   🕒 02:40
5. Wash the 5 shiso leaves and pat them completely dry. Trim the tough stem ends, stack them, roll them up from the tip, cut in half, and then shred thinly.
   🕒 03:07
6. Peel the skin off the 10g ginger, slice it thinly, and then shred.
   🕒 03:40
7. Cut 1 chili pepper in half, remove the seeds, and slice into rings.
   🕒 03:57
8. After 5 minutes, remove the eggplants from the saltwater and pat them thoroughly dry.
   🕒 04:20
9. Drizzle 1.5 tbsp sesame oil over the dried eggplants and coat them evenly. (This is the key!) Coating the eggplants with sesame oil prevents them from absorbing too much oil and helps prevent discoloration.
   🕒 04:29
10. In a storage container, combine 100ml Mentsuyu (2x concentrate), 2 tbsp Yakiniku Sauce, 1 tbsp Vinegar, and 1 sliced chili pepper.
    🕒 05:17
11. Mix everything well. If using 3x or 4x concentrate mentsuyu, adjust the consistency with water. (This is the key!) It's best to make the marinade slightly stronger as the eggplant will soak it up.
    🕒 05:27
12. Place the eggplants cut-side down in a frying pan over medium heat.
    🕒 04:55
13. Grill the cut side for 1-2 minutes until lightly browned, then flip them over.
    🕒 05:08
14. Grill the other side for 2-3 minutes. Once the eggplants are cooked through and have a nice char, turn off the heat.
    🕒 05:59
15. Dip the cooked eggplants into the marinade and arrange them in the storage container, ensuring they are fully submerged in the sauce.
    🕒 06:37
16. Sprinkle the shredded 10g ginger, 5 shiso leaves, and 1 tsp toasted sesame seeds over the marinated eggplants.
    🕒 06:47
17. The marinated grilled eggplant is complete.
    🕒 07:08