Steps

1. Prepare 3 eggplants (approx. 250g). For fresh eggplants, choose ones with sharp, spiky calyxes and a firm appearance.
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2. Cut off the eggplant calyxes right at the base. If you find any tough parts after removing the calyx, trim them with the tip of a knife.
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3. Cut the eggplants in half lengthwise. Make shallow cuts about 1/3 of the way into the flesh from the skin side so the flavor penetrates well.
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4. Cut the eggplants into 4 equal pieces and place them in a plastic bag.
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5. Add 1 pinch of salt and 2 pinches of sugar to the eggplants in the plastic bag and mix well. (This is the secret!) Salt and sugar draw out excess moisture from the eggplants and crush the air pockets. This prevents them from absorbing too much oil, resulting in a stir-fry that isn't greasy.
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6. Let the eggplants sit for 5 minutes, allowing moisture to come out from their surface.
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7. In a bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, 1/2 tsp Chicken Bouillon Powder, 1/3 tsp Potato Starch, and approx. 8g Grated Ginger. Mix thoroughly to create the sauce. The sauce is ready.
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8. Heat 1.5 tbsp Vegetable Oil in a frying pan.
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9. Pat dry the surface of the eggplants that have been sitting for 5 minutes with a paper towel and add them to the frying pan. (This is the secret!) Wiping off the moisture prevents oil splattering and removes any bitterness.
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10. Place the frying pan over medium-low heat and coat the surface of the eggplants with oil.
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11. Place the oiled eggplants with the skin side down and stir-fry gently for a while. Continue cooking until the white parts of the eggplant become translucent and they start to soften.
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12. After stir-frying for about 2 minutes until the bottom turns translucent, flip them over and cook the other side.
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13. Once they are cooked through, flip them quickly to prevent the surface from scorching. If the center feels soft when touched, it means they are perfectly tender inside.
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14. Confirm that the eggplants are cooked through, then turn off the heat.
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15. Move the eggplants to the side of the frying pan. Stir the prepared sauce again to ensure the potato starch hasn't settled, then pour it into the empty space.
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16. Toss the eggplants in the sauce using the residual heat. Plate and serve. It's ready!
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