Steps

1. Make a cut around the stem of the 2 eggplants (300g) and remove the tough outer part.
   🕒 00:36
2. Peel the skin of the eggplant, leaving the stem intact.
   🕒 00:46
3. Coat the peeled surface of the eggplant with vegetable oil (to taste) and wrap it in plastic wrap.
   🕒 01:04
4. Microwave the plastic-wrapped eggplant at 600 watts for 3 minutes and 30 seconds.
   🕒 01:12
5. In a storage container, combine 200ml water, 50ml Shiro Dashi (White Soy Sauce Base), and 1 tbsp olive oil. Mix well.
   🕒 01:33
6. Unwrap the microwaved eggplant and make a cross-shaped cut lengthwise.
   🕒 01:44
7. Place the cut eggplant into the storage container with the mixed seasoning. [The Key Tip!] Making a cut in the center allows the flavor to penetrate more easily.
   🕒 02:00
8. Remove the stems from the 6 cherry tomatoes and make a cross-shaped cut at the tip.
   🕒 02:15
9. Dip the cut cherry tomatoes in boiling water for about 30 seconds, then cool them in cold water and peel off the skins.
   🕒 02:21
10. Add the peeled cherry tomatoes to the storage container.
    🕒 02:37
11. Cut the 2 chikuwa (fish sausages) diagonally into three equal pieces each.
    🕒 02:47
12. Cut the 4 fried tofu cakes (kaku-ten) into half-sized pieces.
    🕒 03:04
13. Place the cut chikuwa and kaku-ten in a microwave-safe container and heat at 600 watts for 1 minute.
    🕒 03:07
14. Add the heated chikuwa and kaku-ten to the storage container.
    🕒 03:12
15. Marinate all ingredients in the refrigerator until well chilled. [The Key Tip!] Marinating while the ingredients are still warm from microwaving allows the saltiness to infuse into the broth, making it more delicious.
    🕒 03:18
16. Once thoroughly chilled and the flavors have melded, transfer to a plate and serve. It's ready!
    🕒 03:37