Steps

1. Cut 1 eggplant (approx. 180g) in half lengthwise.
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2. Score the skin side of the eggplant diagonally with a knife.
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3. Soak the cut eggplant in water for 5 minutes to remove bitterness.
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4. Thoroughly pat dry the eggplant after soaking.
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5. Heat 1 tbsp Vegetable Oil and 1 tbsp Sesame Oil in a frying pan over medium heat.
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6. Place the eggplant skin-side down in the pan and sear for 4 minutes.
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7. Flip the eggplant and continue to cook. Sear for a total of 5 minutes, flipping occasionally.
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8. Drain any excess oil from the frying pan.
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9. Add 300ml water, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 1.5 tsp Sugar, and 0.5 tsp Dashi Powder to the frying pan. Bring the broth to a boil over high heat.
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10. Once boiling, reduce heat to medium-low, cover, and simmer for 4 minutes to allow flavors to meld.
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11. Flip the eggplant again, and increase the heat to medium-high.
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12. Add 1 bundle somen noodles (approx. 100g) directly to the pot. (Key Tip!) By adding the somen noodles without boiling separately, they will absorb the broth. If you're concerned about saltiness, make the broth a bit lighter and adjust with water later.
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13. Cook for the recommended time (in this case, 2 minutes), stirring a few times with chopsticks to prevent sticking to the bottom of the pot.
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14. Once the liquid has reduced and thickened, add about 200ml of water. Adjust the amount of water depending on the type of somen noodles used. (Key Tip!) If boiling the somen noodles separately, it's good to add a little extra water.
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15. When the somen noodles are cooked and the mixture has thickened, turn off the heat.
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16. Transfer to a serving dish and sprinkle with chopped green onions and toasted sesame seeds.
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