Microwave Yamitsuki Eggplant (Addictive Japanese-style Eggplant)

Steps

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1. 1
   Finely chop the long green onion and place it in a mixing bowl.
   ▶ ≈1:42
2. 2
   Halve the chili pepper, remove the seeds, slice into thin rounds, and add to the same bowl.
   ▶ ≈2:11
3. 3
   Add the soy sauce, mentsuyu, vinegar, sugar, grated ginger, and grated garlic to the bowl, then mix well to make the sauce. Adjust with a little water if too strong, or more soy sauce/mentsuyu if too mild.
   ▶ ≈2:29
4. 4
   Cut the eggplants in half lengthwise, score the surface shallowly to help the flavor absorb, then cut into bite-sized pieces and place in a separate bowl.
   ▶ ≈3:16
5. 5
   Drizzle sesame oil over the eggplant and toss to coat evenly.
   ▶ ≈4:13
6. 6
   Cover with plastic wrap and microwave at 600W for 5 minutes, until the eggplant is soft.
   ▶ ≈4:20
7. 7
   Carefully remove the plastic wrap, then add the hot eggplant to the prepared sauce and toss thoroughly so the flavors soak in more easily.
   ▶ ≈4:37
8. 8
   Let cool to room temperature, cover, and chill in the refrigerator for about 30 minutes. Sprinkle with sesame seeds to taste before serving.
   ▶ ≈5:11