Yakinabe jelly

Remove the stems from the eggplants and poke a few light holes all over with a bamboo skewer. (You can also make vertical cuts with a knife. Basically, you can cut them any way you like as long as the air inside is released to prevent them from bursting, but vertical cuts may make it easier to peel the skin.)

Cook over an open flame or grill until the skin is blackened

Once the skin is browned and crispy, drop it into a bowl or pot of bonito stock. Once it is warm enough to touch, peel the skin off

Heat the remaining bonito stock in the bowl. Just before it boils, add the bonito flakes, bring to a boil, then strain and return to the pot

Add the gelatin sheets that have been softened in light soy sauce, mirin, and water to [4]. Once the gelatin has dissolved, pour it into the bowl containing the peeled eggplant. Let it cool and then refrigerate

Once the gelatin has solidified, remove the eggplant, cut it into bite-sized pieces, and place it on a serving dish. Stir the gelatin with a spoon to make it jelly-like, then pour it over the eggplant. Top with sliced ​​myoga ginger and it's done