Melt-in-Your-Mouth Grilled Eggplant

Steps

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1. 1
   Trim off the eggplant stems and cut lengthwise into strips about 1 cm wide.
   ▶ ≈1:41
2. 2
   Make salted water by adding about 1 teaspoon of salt to a bowl, then soak the eggplant strips for about 5 minutes. This prevents oil absorption, preserves flavor, and prevents discoloration.
   ▶ ≈1:54
3. 3
   Mix together soy sauce, mirin, sake, honey, and grated ginger to prepare the sauce. Do not add vinegar yet, as adding it early will cause the sourness to dissipate too quickly.
   ▶ ≈2:18
4. 4
   After soaking for 5 minutes, drain the eggplant and pat dry thoroughly with paper towels. Return to the bowl and coat evenly with potato starch.
   ▶ ≈2:47
5. 5
   Heat oil in a frying pan for about 1 minute. Arrange eggplant strips in the pan, starting with the skin side down.
   ▶ ≈3:16
6. 6
   After about 2 minutes, flip the eggplant over and cook for another minute or so until the starch coating is cooked through. If needed, cook in batches and combine later.
   ▶ ≈3:42
7. 7
   Pour the prepared sauce over the eggplant and simmer. Occasionally flip the eggplant to ensure it is evenly coated with the sauce.
   ▶ ≈4:22
8. 8
   Once the eggplant is thoroughly coated with sauce, add the vinegar and toasted sesame seeds at the end. Mix gently to avoid breaking the tender eggplant pieces.
   ▶ ≈4:37