Steps

1. Prepare 3 eggplants.
   🕒 00:16
2. Trim the eggplant stems very close to the base.
   🕒 00:29
3. Peel off the remaining calyx, and if any tough parts remain, shave them off the surface like sharpening a pencil.
   🕒 00:45
4. Tightly wrap each prepped eggplant individually with plastic wrap. [Key tip!] Wrapping and steaming will make the eggplants incredibly tender from their own moisture.
   🕒 01:03
5. Microwave the plastic-wrapped eggplants at 600W for 4 minutes.
   🕒 01:21
6. In a bowl, combine 1 tbsp Miso, 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Sugar, 1 tsp Soy Sauce, 1 tsp Sesame Oil, 1 pinch MSG (Umami Seasoning), sliced chili pepper (to taste), and 3g Bonito Flakes (Katsuobushi). Mix well to create the sauce. [Key tip!] Adding bonito flakes creates a synergistic effect of umami, making it even more delicious.
   🕒 01:28
7. Remove the eggplants from the microwave. If they still feel firm to the touch, microwave for an additional 1 minute at a time until they are soft and pliable.
   🕒 02:43
8. Microwave the prepared sauce for 40 seconds at 600W to warm it. [Key tip!] Heating helps the seasonings blend better and enhances the aroma of the bonito flakes.
   🕒 03:05
9. Carefully hold the softened eggplants with tongs or a fork (watch out for burns!) and cut them into 8 pieces for easy eating. [Key tip!] Cutting them in half lengthwise, then in half crosswise, widens the cut surface and helps the sauce adhere better.
   🕒 03:22
10. Place the cut eggplants in a bowl, add the warmed sauce, and mix thoroughly with a rubber spatula. It's okay if the eggplants break down a bit. [Key tip!] Mixing the sauce into the hot eggplants allows the flavors to meld well as they cool.
    🕒 04:13
11. Once the sauce is evenly distributed, taste and adjust the seasoning. It should be slightly rich to complement rice.
    🕒 04:43
12. Serve on a plate. It can be enjoyed warm or chilled as a side dish.
    🕒 04:54