Chop off the stem end of the eggplant with scissors.
Rip the eggplant in half lengthwise, then break it apart with your hands into bite-sized pieces. (The fresher the eggplant, the easier it will break.)
Coat the eggplant pieces with sesame oil, then dust with katakuriko.
Put the eggplant pieces on paper towels so that they don't overlap each other, and microwave for about 5 minutes (500 W). They'll become like deep fried eggplant.
Put the ponzu sauce and water in a plastic container. Add the cooked eggplant from step 4 and marinate. When the flavors have penetrated the eggplant, it's done.
Story Behind this Recipe
Our kitchen is in the south-east corner of the house, and it's so hot in the summer! I don't want to be using heat on days like that, so this recipe was born out of a desire to come up with something that didn't require heat and could be made quickly.
I tried cutting up the eggplant, but shredding it by hand was more delicious. The key is to put the eggplants in a single layer in the microwave. The surface of the eggplant will still be white from the katakurikom but just ignore that and put it in the sauce.