Steps

1. Prepare 3 eggplants and a plastic bag.
   🕒 01:41
2. Trim the very end of the eggplant stems and peel off the remaining stem. Remove the tough green parts with the tip of a knife.
   🕒 01:52
3. Cut the eggplants in half lengthwise. Make diagonal slits about 1/3 deep and 1cm apart on the skin side. (This is the key!) This prevents the skin from hardening when chilled and helps the flavors penetrate.
   🕒 02:40
4. Cut the eggplants into bite-sized pieces and place them in the plastic bag.
   🕒 03:56
5. Add 1 pinch of salt and 2 pinches of sugar to the eggplants in the bag. Shake well to mix, then set aside. (This is the key!) Salting breaks down the air pockets in the eggplant, preventing it from absorbing too much oil.
   🕒 06:19
6. Peel the garlic clove and trim the root. If the sprout is large and green, remove it.
   🕒 07:19
7. Grate the garlic and add it to a large bowl.
   🕒 08:09
8. Prepare 1 chicken thigh and trim off any excess skin or tendons.
   🕒 08:54
9. Cut the chicken thigh into small, bite-sized pieces.
   🕒 11:02
10. Place the cut chicken pieces into a separate plastic bag.
    🕒 11:49
11. Add 1 pinch of salt and 1 tbsp of potato starch to the bag with the chicken. Shake well to coat evenly, then set aside. (This is the key!) Potato starch creates a crispy texture and helps the chicken retain its juices. It also thickens the sauce.
    🕒 12:26
12. Pour 2 tbsp of cooking sake into a heatproof container and microwave for about 40 seconds to evaporate the alcohol.
    🕒 13:14
13. Add the reduced sake, 2 tbsp of Sakura Tare (or 2 tbsp of 4x concentrated Mentsuyu (Noodle Soup Base)), 2 tbsp of vinegar, and generous black pepper to the bowl with the grated garlic. Mix lightly to create the sauce.
    🕒 13:43
14. Add 1 tbsp of sesame oil to a frying pan and arrange the chicken pieces skin-side down. (This is the key!) Frying skin-side down allows moisture to evaporate, resulting in a crispy texture and removing any gamey smell.
    🕒 15:37
15. Cook over medium heat without moving the chicken until the skin is crispy and golden brown.
    🕒 16:48
16. Flip the chicken when the underside is whitish and cook briefly until just cooked through.
    🕒 19:21
17. Turn off the heat, drain off excess oil, and add the hot chicken to the bowl with the sauce. (This is the key!) Adding it while hot helps the flavors meld easily.
    🕒 20:27
18. Toss the chicken thoroughly with the sauce and let it sit for a moment.
    🕒 21:27
19. Without cleaning the frying pan, pat dry the salted eggplants with a paper towel and add them to the pan. (This is the key!) Patting them dry prevents oil splattering and sogginess. Cooking the eggplant in the oil from the chicken adds richness.
    🕒 21:46
20. Heat the pan over low to medium heat and coat the eggplants with the oil.
    🕒 22:54
21. Arrange the eggplants skin-side down in the pan, cover with a lid, and steam for 3 minutes. (This is the key!) Steaming helps the eggplants become tender quickly.
    🕒 23:07
22. Flip them over once and cook briefly on the other side until tender. If the eggplants are soft, turn off the heat.
    🕒 24:21
23. Add the cooked eggplants directly to the bowl with the chicken and sauce.
    🕒 25:06
24. Gently mix everything together, taking care not to mash the eggplants, until the sauce coats everything.
    🕒 25:21
25. Let it cool for about 5 minutes to allow the sauce to meld with the eggplant and chicken.
    🕒 25:40
26. Taste and if it needs more punch, add about 1 tsp of vinegar (not salt) and mix.
    🕒 26:05
27. Plate the dish and top generously with cilantro (or shiso) to finish.
    🕒 26:29