Steps

1. Combine Cooking Sake (Rice Wine) 50ml and Mirin (Sweet Rice Wine) 50ml in a heatproof container.
   🕒 00:41
2. In a separate bowl, mix Vinegar 100ml, Light Soy Sauce 75ml, and Sugar 1 tsp. Add Kombu Seaweed 5g, wiped with a damp paper towel.
   🕒 01:04
3. Trim the ends of Cucumbers 2, cut them in half lengthwise, then cut each half into 4 wedges. Slice them about 5mm to 1cm thick and place them in a zip-top bag. (Key Tip!) Do not salt or soak the vegetables to retain their crispness.
   🕒 02:43
4. Trim the ends of Eggplants 3 as closely as possible and peel them. Remove any tough green parts with the tip of your knife. Slice off the sides to create a flat surface for stability, then slice them to the same thickness as the cucumbers, cut them into sticks, and then into bite-sized pieces. Place them in the zip-top bag.
   🕒 05:36
5. Cut Japanese Ginger (Myoga) 1 pack (3 pcs) in half lengthwise, then into sticks, and finally into bite-sized pieces. Place them in the zip-top bag.
   🕒 09:05
6. Trim the woody base of Enoki Mushrooms 1 pack, divide them in half, and make a few cuts near the base. Cut into bite-sized pieces and place them in the heatproof container from Step 1. Toss them with the Cooking Sake (Rice Wine) and Mirin (Sweet Rice Wine).
   🕒 10:38
7. Lightly cover the heatproof container with enoki mushrooms from Step 6 with plastic wrap and microwave at 600W for 5 minutes. Stir gently after heating.
   🕒 13:10
8. Add all the cut vegetables from the zip-top bags to the heatproof container with the heated enoki mushrooms. Pour in all of the seasoning mix B from Step 2. Mix thoroughly by lifting from the bottom. (Key Tip!) Enoki mushrooms become slimy when heated, which provides a satisfying texture even with less salt.
   🕒 14:00
9. Tightly cover with plastic wrap, pressing out as much air as possible. Refrigerate for at least 1 hour, or preferably 2-3 hours. It will be even tastier if left overnight.
   🕒 15:42
10. Transfer to a clean container. For an extra umami boost, mix in Koufuku no Kakushi Aji (Flavor Enhancer) Reduced Sodium Type 1 tsp (optional). It will last for 3-4 days if stored in an airtight container.
    🕒 16:39