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1
Heat a grill or grill pan until hot.
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2
With the tip of a paring knife, poke several small holes on each side of the eggplants.
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3
Grill the eggplants, turning every 2 to 4 minutes, until the skin becomes charred and very soft, about 10 minutes total cooking time.
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4
Remove the eggplants from the grill and let them sit at room temperature until cool.
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5
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.
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6
Season the chicken with the salt and pepper.
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7
When the oil just begins to smoke, add the chicken, skin side down, and cook until the skin turns golden brown, about 2 minutes.
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8
Turn the chicken over and cook for 1 minute longer, then flip again and decrease the heat to low.
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9
Carefully pour in the sake, then cover the pot with a lid.
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10
Cook over low heat for 2 minutes longer, then remove the pot from the burner and let sit, covered, for 2 minutes.
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11
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.
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12
Once the eggplants have cooled, slice off the top and bottom ends and use your hands to peel off the skin, which you can discard.
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13
Slice the eggplants in half lengthwise, then into 1-inch-long pieces.
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14
Set aside.
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15
Prepare an ice bath and place a pot of water over high heat.
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16
When the water comes to a boil, add the pea pods and cook for 45 seconds.
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17
Remove the pea pods and submerge in the ice bath.
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18
Drain well.
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19
When chilled, slice each into 1/2-inch pieces.
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20
Set aside.
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21
(Note: Do not discard the boiling water; cover and keep warm until youre ready to cook the noodles.)
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22
Pour the hot broth into 4 clay pots, then set each pot over high heat.
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23
Add the somen noodles to the reserved boiling water and cook until al dente, about 1 minute.
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24
Rinse under cold running water until chilled, and drain well.
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25
Once the broth comes to a boil, divide the somen noodles equally among the clay pots and top each with one-fourth of the eggplant, mushrooms, and chicken.
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26
Cover and increase the heat to high until the liquid returns to a boil, about 30 seconds.
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27
Turn off the heat.
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28
Set a folded paper towel in the center of 2 heatproof plates and rest the clay pots on top of them.
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29
Briefly remove the lids to garnish with the pea pods and yuzu pepper.
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30
Replace the lids to serve.
