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1
Trim off the eggplant stems, cut them in half lengthwise, and score the skin shallowly. If the eggplants are large, cut into thirds, then bite-sized pieces, and soak in salted water.
2
Cut the pumpkin in half, then slice into pieces about 1cm thick.
3
Drain the eggplant that has been soaking for about 5 minutes, pat it dry, then drizzle sesame oil over it and coat the entire surface.
4
Heat a frying pan and place the eggplant skin-side down. Drizzle sesame oil into the empty spaces, then add the pumpkin slices and cook everything over medium heat.
5
Cook for about 2 minutes, then flip. Once the pumpkin has browned, flip it too, cooking each side about 1 more minute until the pumpkin is cooked through and the eggplant is nicely browned, then remove from the pan.
6
Make the sauce: combine water, soy sauce, mirin, sugar, vinegar, and dashi powder in a pot, and bring to a boil over medium heat.
7
Pour the hot sauce over the roasted eggplant and pumpkin, then cover tightly with plastic wrap to let the vegetables soak up the flavor.
8
Let it sit and soak for about 30 minutes so the flavors fully absorb, then it's ready to serve.
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