Nasu no Niage (Eggplant in Dashi Broth)

Prepare the eggplant: Trim the stems from the eggplant, cut into bite-sized pieces or halves, and make a few shallow slits in the skin. Soak the eggplant in water for 10-15 minutes to prevent browning and remove bitterness. Drain thoroughly and pat dry with paper towels.