Steps

1. Cut off the ends of 1 eggplant (approx. 150g) and finely dice it into about 5mm cubes.
   🕒 00:41
2. Soak the diced eggplant in water for about 5 minutes to remove bitterness.
   🕒 01:00
3. Finely dice 3 chikuwa sticks into the same 5mm cubes as the eggplant.
   🕒 01:03
4. Drain the eggplant thoroughly in a colander and place it in a bowl with the diced chikuwa.
   🕒 01:16
5. Add 1/2 tsp Dashi Powder and 3 tbsp All-purpose Flour to the bowl.
   🕒 01:26
6. Shake the bowl to mix the eggplant and chikuwa, ensuring the flour coats them evenly.
   🕒 01:31
7. Once the flour is evenly distributed, add 1 egg and 1 tbsp water. Mix well, whisking the egg until everything is combined. [Key Tip!] Mix thoroughly until the egg is evenly incorporated to ensure the ingredients bind well when fried.
   🕒 01:40
8. Once the egg is evenly distributed, heat Vegetable Oil in a frying pan over medium heat.
   🕒 02:01
9. When the pan and oil are hot, scoop the combined mixture with a spoon, shape it into flat circles, and place them in the frying pan.
   🕒 02:10
10. Cook over medium heat until the bottoms are browned. [Key Tip!] The ingredients can easily fall apart, so cook without touching them too much until a firm, browned crust forms on the bottom.
    🕒 02:32
11. Once the bottoms are browned and firm, flip them over and cook the other side.
    🕒 02:50
12. When both sides are nicely browned, transfer them to a plate. Cook the remaining mixture in the same way.
    🕒 03:05