Grilled Eggplant and Shiso Leaf Pickles

Steps

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1. 1
   Combine soy sauce, mirin, sake, water, vinegar, sugar, dashi stock powder, grated ginger, and grated garlic in a pot and mix well.
   ▶ ≈0:00
2. 2
   Bring the sauce to a boil, add the doubanjiang, and continue heating for about 30 seconds, being careful not to let it spill.
   ▶ ≈0:15
3. 3
   Finely chop the green onion and add it to the sauce, mixing gently. The marinade is now ready.
   ▶ ≈0:28
4. 4
   Trim off the stem portion of the shiso leaves.
   ▶ ≈0:40
5. 5
   Cut the eggplant in half lengthwise, then cut each half in half again, and finally divide each piece in half to create quarters.
   ▶ ≈0:52
6. 6
   Drizzle sesame oil over the eggplant pieces and spread it evenly across all surfaces.
   ▶ ≈1:04
7. 7
   Arrange the eggplant pieces on a grill or pan and cook each side for approximately two and a half minutes until nicely browned and golden.
   ▶ ≈1:17
8. 8
   Remove the grilled eggplant and layer it in a storage container, alternating with shiso leaves—three eggplant pieces followed by three shiso leaves—until all ingredients are arranged.
   ▶ ≈1:29
9. 9
   Pour the marinade over the layered eggplant and shiso leaves, then cover the container tightly with plastic wrap.
   ▶ ≈1:53
10. 10
    Refrigerate for 1 hour. The grilled eggplant and shiso leaf pickles are now ready to serve.
    ▶ ≈2:09