Grilled Eggplant in Marinated Sauce

Steps

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1. 1
   Trim the bottom of the eggplant and cut it in half lengthwise. Make shallow scoring cuts on the surface and create small cuts on the back side as well.
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2. 2
   Dissolve salt in water and soak the prepared eggplant in the salt water for approximately 5 minutes.
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3. 3
   Rinse the shiso leaves and thoroughly pat them dry. Trim the root, align the leaves, roll from the front, cut in half, and then make a lengthwise cut along the back.
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4. 4
   Peel the ginger skin, slice it thinly, and then cut it into thin julienne strips.
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5. 5
   After 5 minutes, drain the eggplant and thoroughly pat it dry. Drizzle sesame oil over the eggplant and coat it evenly on all sides.
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6. 6
   Place the eggplant skin-side down in a frying pan over medium heat and grill each side for about 2 minutes until golden brown.
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7. 7
   While the eggplant is grilling, prepare the sauce by combining noodle soup base, yakiniku sauce, vinegar, and chili pepper in a container and mix well.
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8. 8
   Add the grilled eggplant to the sauce, making sure each piece is well coated and marinated.
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9. 9
   Top the marinated eggplant with ginger strips, shiso leaves, and sesame seeds as garnish. The dish is now complete.
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