Steps

1. Trim the tough ends off the 3 eggplants (270g).
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2. Sharpen the remaining green tough part of the stem area like sharpening a pencil.
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3. Cut the eggplants in half lengthwise.
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4. Lightly score the skin side of the eggplant. This is the key! Scoring tougher skins allows the sauce to penetrate better and helps remove bitterness.
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5. Cut the scored eggplants in half lengthwise again.
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6. Place the cut eggplants in a bowl, add a pinch of salt and a pinch of sugar, toss to combine, and let sit for about 10 minutes to draw out excess moisture. This is the key! The osmotic pressure from salt and sugar draws out excess moisture and bitterness, making the eggplant less oily and preventing discoloration.
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7. Remove the stems from the 3 bell peppers by pressing with your thumb, and cut them in half lengthwise. You don't need to remove the seeds and pith.
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8. Wrap the deseeded bell peppers in plastic wrap.
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9. Remove the seeds from 1/8 pumpkin (200g) with a spoon and cut it in half. Safely make an initial cut by inserting the tip of your knife into the center and using it as a lever.
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10. Wrap the pumpkin pieces to be used in plastic wrap and microwave on 600W for 2 minutes. Let cool slightly after heating. This is the key! Microwaving the pumpkin makes it easier to cut and brings out its sweetness.
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11. Pat the drained eggplants dry with paper towels and transfer them to a dish.
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12. In a microwave-safe container, combine 2 tbsp Cooking Sake (Rice Wine) and 2 tbsp Mirin (Sweet Rice Wine) and microwave for 1 minute to evaporate the alcohol.
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13. Prepare a marinating dish or container. Add 15g grated ginger, the heated 2 tbsp Cooking Sake (Rice Wine) and 2 tbsp Mirin (Sweet Rice Wine), 3 tbsp Vinegar, 2 tbsp Soy Sauce, 1 tbsp Sugar, 2 tsp Chinese Chicken Stock Powder, 2 tsp Oyster Sauce.
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14. Stir until the seasonings dissolve. Add 200ml Water and mix lightly to complete the sauce. This is the key! Adjusting the sauce to have strong umami while keeping the saltiness and sourness moderate creates a delicate balance that enhances the ingredients' natural flavors.
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15. Cut the cooled pumpkin in half crosswise and slice into slightly thick pieces.
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16. Heat a frying pan over low to medium heat and add a generous amount of oil.
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17. Add the eggplants to the hot oil and coat them evenly. Sear skin-side down for 2 minutes, then flip and sear for another 2 minutes to get some color. Sear the sides for 1 minute each. This is the key! Slow cooking ensures the eggplant becomes incredibly tender and delicious.
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18. Immediately transfer the hot, cooked eggplant into the sauce. This is the key! Flavor infuses best as the food cools, so add it to the sauce while it's still hot.
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19. Heat a frying pan over low to medium heat, warm the oil, then add the bell peppers. Sprinkle with a pinch of salt and pan-fry until nicely browned on both sides. This is the key! Bell peppers are delicious with a slightly crisp texture, so avoid overcooking them until they become mushy.
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20. Immediately transfer the browned bell peppers into the sauce while hot.
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21. Place the frying pan over low heat, add the pumpkin. Sprinkle with a little salt on both sides and cook slowly until well browned. This is the key! Cooking pumpkin slowly over low heat brings out its sweetness and makes it fluffy.
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22. Immediately transfer the hot, cooked pumpkin into the sauce.
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23. Gently mix all the ingredients into the sauce. Press plastic wrap directly onto the surface of the food, ensuring no air pockets. This is the key! Air pockets can dilute the flavor, so press the wrap down firmly. Folding the wrap inside the container edges helps prevent the sauce from spilling.
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24. It can be eaten after cooling to room temperature, but chilling for about 3 hours will make it even more delicious. You can also prepare it the day before.
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