Steps

1. First, let's make the pickling liquid.
   🕒 00:00
2. In a pot, combine water 120ml, sugar 2 tsp, and chicken bouillon powder 1/2 tsp.
   🕒 00:03
3. Bring to a boil.
   🕒 00:07
4. Once boiling, let it simmer for about 30 seconds.
   🕒 00:10
5. Turn off the heat, then add Shiro Dashi (White Soy Sauce Base) 80ml.
   🕒 00:15
6. Next, add vinegar 1 tbsp, kombu (kelp) 3g, and red chili pepper 1 to the pot.
   🕒 00:21
7. Let it cool to room temperature.
   🕒 00:26
8. Prepare the cucumbers.
   🕒 00:28
9. Rub cucumber 2 medium all over with salt and knead.
   🕒 00:30
10. Let it sit for about 3 minutes.
    🕒 00:34
11. Wipe off the moisture that comes out of the cucumbers.
    🕒 00:37
12. Lightly pound the cucumbers with a rolling pin.
    🕒 00:45
13. Cut off both ends of the cucumbers and chop them into bite-sized irregular pieces.
    🕒 00:48
14. Place the cut cucumbers into a large Ziploc bag.
    🕒 00:55
15. Next, prepare the eggplants.
    🕒 01:00
16. Cut off the stems of eggplant 3 medium.
    🕒 01:03
17. Make a cross-shaped cut about 2cm deep on the cut surface.
    🕒 01:03
18. Tear the eggplants by hand.
    🕒 01:11
19. Soak the torn eggplants in water for about 5 minutes to remove bitterness.
    🕒 01:20
20. Prepare the myoga. Trim the bottom part of myoga (Japanese Ginger) 3 stalks thinly.
    🕒 01:23
21. Cut the myoga in half lengthwise.
    🕒 01:26
22. Soak the cut myoga in water for about 1 minute to remove bitterness.
    🕒 01:29
23. Thoroughly pat dry the myoga.
    🕒 01:38
24. Add the blanched eggplants to the Ziploc bag.
    🕒 01:42
25. Drain the myoga.
    🕒 01:44
26. Pat each piece of myoga dry with paper towels and add them to the Ziploc bag.
    🕒 01:47
27. Pour the prepared pickling liquid over the vegetables in the Ziploc bag.
    🕒 01:54
28. Squeeze out all the air from the bag and seal it tightly.
    🕒 01:59
29. Let it pickle for 1 hour.
    🕒 02:05
30. The quick pickled eggplant and cucumber is complete!
    🕒 02:08