Somen in a Clay Pot with Chicken and Eggplant

Heat a grill or grill pan until hot. With the tip of a paring knife, poke several small holes on each side of the eggplants. Grill the eggplants, turning every 2 to 4 minutes, until the skin becomes charred and very soft, about 10 minutes total cooking time. Remove the eggplants from the grill and let them sit at room temperature until cool.

Meanwhile, pour the vegetable oil into a pot that is just large enough to place the chicken in a single layer and set it over high heat. Season the chicken with the salt and pepper. When the oil just begins to smoke, add the chicken, skin side down, and cook until the skin turns golden brown, about 2 minutes. Turn the chicken over and cook for 1 minute longer, then flip again and decrease the heat to low.

Carefully pour in the sake, then cover the pot with a lid. Cook over low heat for 2 minutes longer, then remove the pot from the burner and let sit, covered, for 2 minutes. Remove the cooked chicken from the pot and set on a plate or cutting board until cool, then use your hands to shred the chicken into small pieces.