SaltFor salt water to soak eggplant (not included in main measurements)~½ tspest.
Steps
1
Remove the stem from the eggplant, cut it in half lengthwise, and make shallow cuts on the skin. Soak the eggplant in salted water for about 5 minutes to remove bitterness and prevent excessive oil absorption.
2
Drain the salt water thoroughly, pat the eggplant dry with paper towels, and coat evenly with sesame oil, rubbing to cover all surfaces.
3
Heat a frying pan and place the eggplant skin-side down. Cook over medium heat for about 2½ minutes until the skin softens and colors develop.
4
Flip the eggplant and cook the other side over medium heat for about 2 minutes until tender. Transfer to a serving plate.
5
In the same pan, add water, soy sauce, mirin, and sugar. Heat until boiling, then add the vinegar.
6
Turn off the heat and add the bonito flakes (it is important to add them after turning off heat to prevent bitterness). Stir gently, then pour the entire sauce over the eggplant. Let it sit for a while so the flavors fully infuse, and enjoy once cooled to room temperature.
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