Spicy Eggplant Ja-Ja-Men Udon

Combine the eggplant, bell pepper, and bamboo shoots in a bowl and cover with cold water. Soak for 10 minutes, then drain well. In the meantime, mince the green parts of the scallions and thinly slice the white parts on an angle, and set aside.

Combine the sake, miso, tahini, soy sauce, tobanjan, mirin, and dashi in a bowl and set aside. In a small bowl or cup, mix together the cornstarch and water to make a smooth paste, and set aside.

Heat the vegetable oil in a sauté pan set over medium-high heat. Add the garlic and ginger. Cook, stirring constantly, until the garlic is golden brown, about 2 minutes.