Nasu Nanbanzuke (Pan-Fried Eggplant in Sweet Vinegar Sauce)

Steps

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1. 1
   Thinly slice the onion and place it in a mixing bowl.
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2. 2
   Make the marinade: combine water, sugar, and dashi powder in a small pot and bring to a boil.
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3. 3
   Add soy sauce and vinegar, stir well, and heat until the mixture bubbles gently at the edges, then turn off the heat.
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4. 4
   Pour the hot marinade over the sliced onion and mix well to combine.
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5. 5
   Trim the eggplant stems, then cut into bite-sized pieces using a rolling cut.
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6. 6
   Put the eggplant pieces into a plastic bag, add potato starch, and shake to coat evenly.
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7. 7
   Pour salad oil into a frying pan, spread it evenly, and heat for about 1 minute.
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8. 8
   Place the eggplant skin-side down in the pan and pan-fry. Flip after about 1.5 minutes and continue cooking until browned and cooked through, about 5 minutes total.
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9. 9
   While still hot, transfer the eggplant into the bowl with the marinade and onion, add the chili pepper, and mix well.
   ▶ ≈1:25
10. 10
    Let it marinate for about 1 hour to fully absorb the flavors, then it's ready to serve.
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