Steps

1. Cut off the tough ends of the eggplant and peel.
   🕒 00:00
2. Wrap the eggplant in plastic wrap and lightly coat the surface with cooking oil.
   🕒 00:05
3. Place the eggplant on a microwave-safe plate and heat in a 600W microwave for 3 minutes and 30 seconds.
   🕒 00:08
4. In a microwave-safe resealable bag, combine Shiro Dashi (White Soy Sauce Base), grated ginger, and the heated eggplant. Marinate for about 5 minutes.
   🕒 00:13
5. Remove the eggplant and slice it into bite-sized rounds.
   🕒 00:16
6. Arrange on a plate, drizzle with the marinade, and garnish with chopped myoga ginger and shiso leaves if desired. Key Tip: The eggplant becomes incredibly flavorful and tender with just microwaving and marinating. The leftover skins can be stir-fried like kinpira for a delicious, waste-free meal.
   🕒 00:19
7. Remove the tough ends of the eggplant, peel in a striped pattern, and cut into bite-sized pieces.
   🕒 00:37
8. Place the cut eggplant in a resealable bag with potato starch and shake to coat evenly.
   🕒 00:52
9. Mix together soy sauce, mirin (sweet rice wine), vinegar, sugar, and grated ginger.
   🕒 00:54
10. Heat cooking oil in a frying pan over medium heat. Arrange the eggplant with the skin side down.
    🕒 00:58
11. Flip and cook until browned all over.
    🕒 01:04
12. Wipe off excess cooking oil with paper towels. Pour in the mixed seasonings and stir.
    🕒 01:07
13. Cook until the sauce thickens and coats the eggplant.
    🕒 01:12
14. Arrange on a plate and sprinkle with toasted sesame seeds if desired. Key Tip: The tender eggplant coated in a sweet and savory soy sauce is a perfect match for rice.
    🕒 01:16
15. Mix together cooking sake (rice wine), mirin (sweet rice wine), miso paste, sugar, and soy sauce.
    🕒 01:30
16. Cut off the tough ends of the eggplant, slice in half lengthwise, and score the cut surface in a criss-cross pattern.
    🕒 01:39
17. Heat eggplant and cooking oil in a frying pan over medium heat. Coat the eggplant with cooking oil, arrange with the cut side down.
    🕒 01:44
18. Cover and cook for 2 minutes over medium heat, then flip and cook for another 2 minutes with the lid on.
    🕒 01:49
19. After cooking, pour in the mixed seasonings.
    🕒 01:55
20. Cook until the sauce thickens and coats the eggplant, arranging with the skin side down.
    🕒 01:57
21. Tear a sliced cheese in half and place it on top of the eggplant. Cover and cook over low heat for about 1 minute until the cheese is melted.
    🕒 02:00
22. Arrange on a plate and sprinkle with chopped green onion if desired. Key Tip: The tender eggplant, sweet miso sauce, and melted cheese are a superb combination.
    🕒 02:07
23. Cut off the tough ends of the eggplant and slice thinly into 5mm thick pieces.
    🕒 02:20
24. Soak the thinly sliced eggplant in salt water for about 10 minutes to remove bitterness.
    🕒 02:27
25. Drain in a colander and squeeze out excess water by hand.
    🕒 02:30
26. Place the squeezed eggplant in a frying pan. Add all-purpose flour, potato starch, and Chinese soup paste (Shantan), and mix until evenly coated.
    🕒 02:33
27. Add the egg and mixed cheese, and mix until the egg is well incorporated.
    🕒 02:38
28. Use a spatula to gather the ingredients and form into a circular shape of about 22cm in diameter.
    🕒 02:46
29. Heat over medium heat, pour sesame oil around the edges, and cook while coating the entire pan with cooking oil until the bottom is browned and the mixture slides easily.
    🕒 02:49
30. Flip the mixture, cover, and cook over medium-low heat for 2 minutes. After cooking, remove from the pan, cut into desired portions, and serve. Key Tip: Easy to make in just one pan. The savory aroma of the browned exterior, the crispy texture, and the tender eggplant inside are delicious.
    🕒 02:56