Soy Sauce-Marinated Eggplant

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Remove the eggplant stems, cut the eggplants in half lengthwise, then slice into strips about 1 cm wide. If using thicker eggplants, quarter them first before slicing.
   ▶ ≈1:42
2. 2
   Place the eggplant in a bowl, add salt and rub it in thoroughly, cover with plastic wrap, place a weight on top (such as a water-filled bag, sugar bag, or plate), and let sit for 10 minutes to draw out moisture.
   ▶ ≈2:20
3. 3
   Peel the ginger, slice it thinly, then julienne into thin strips.
   ▶ ≈2:55
4. 4
   Cut the chili pepper in half, remove the seeds, then slice into rings.
   ▶ ≈3:11
5. 5
   After 10 minutes, remove the weight and plastic wrap, squeeze the eggplant firmly to remove excess moisture, then lightly blot with paper towels.
   ▶ ≈3:29
6. 6
   In a skillet, combine soy sauce, mirin, sake, sugar, and vinegar; heat over medium heat until boiling.
   ▶ ≈4:04
7. 7
   Once boiling, add the ginger, eggplant, chili pepper rings, and roasted sesame seeds; mix well.
   ▶ ≈4:24
8. 8
   Continue heating for about 1 minute until the mixture returns to a boil, then turn off the heat.
   ▶ ≈4:37
9. 9
   Transfer the eggplant and marinade to a storage container, cover the surface tightly with plastic wrap to keep everything submerged in the liquid.
   ▶ ≈5:02
10. 10
    Let cool to room temperature, then refrigerate for about 30 minutes to finish. Store in the refrigerator for 3 to 5 days.
    ▶ ≈5:24