Steps

1. Cut off the stems of the **eggplant** and peel off some of the skin with a peeler in a diamond pattern.
   🕒 00:42
2. Cut the peeled **3 eggplants** into bite-sized pieces. **[Key Tip!]** If you're concerned about bitterness, you can salt the eggplant and then soak it in salt water to prevent browning and add flavor.
   🕒 01:47
3. Heat **1 tbsp sesame oil** and **1 tbsp vegetable oil** in a frying pan.
   🕒 01:00
4. Add the cut **eggplant** to the frying pan and coat with oil.
   🕒 02:22
5. Arrange the **eggplant** in the frying pan with the skin side down and grill without stirring. **[Key Tip!]** Grilling the skin side thoroughly helps prevent discoloration and creates a vibrant color.
   🕒 02:43
6. Once the **eggplant** color stabilizes, flip it over and cook until moisture is released from the eggplant. **[Key Tip!]** Be careful not to add more oil at this stage, as it will make the dish greasy.
   🕒 03:06
7. When the **eggplant** releases moisture and becomes tender, stir everything together.
   🕒 03:37
8. Add **2 tsp sugar**, **2 tsp soy sauce**, **1 tbsp cooking sake (rice wine)**, and **1 minced red chili (1 pc)** from section [A] and stir-fry until the eggplant absorbs the flavors. **[Key Tip!]** Adding the seasonings (except miso) first helps the eggplant absorb the flavor and prevents burning.
   🕒 04:01
9. Add **1 tbsp miso** and **1 tbsp mirin (sweet rice wine)** from section [B], mix well, and stir-fry to coat. **[Key Tip!]** Adding the seasonings in two stages creates a deeper flavor.
   🕒 04:49
10. Once the **eggplant** has absorbed the miso and looks beautifully colored, turn off the heat and serve.
    🕒 05:35