Steps

1. Wash the eggplant and peel in three alternating stripes with a peeler.
   🕒 04:03
2. Cut off the eggplant stem and make a cut into the hard tip.
   🕒 05:08
3. Cut the eggplant into long, irregular pieces so the surface is wide. [Key Tip!] Cutting into long, irregular pieces instead of small cubes allows them to cook through faster when fried. Leave the cut eggplant as is, without soaking in water. This prevents oil splattering and eliminates the need for removing bitterness.
   🕒 05:15
4. Finely chop 1 scallion.
   🕒 06:45
5. Heat about 1cm of grapeseed oil (or vegetable oil) in a frying pan over medium heat.
   🕒 09:02
6. Add the eggplant in batches of 5-6 pieces at a time, turning to lightly fry until the skin is slightly discolored. Remove to a rack. [Key Tip!] Do not over-fry; stop when the skin is lightly colored and slightly translucent (aim for a jade-green hue, like 'hisui-age'). Don't overcrowd the pan; be patient.
   🕒 09:40
7. Remove excess oil from the frying pan and add 150g of coarsely ground mixed pork. Stir-fry over medium heat until cooked through.
   🕒 12:55
8. Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Sweet Soy Sauce, and a pinch of Pepper from [A]. Stir-fry until most of the moisture has evaporated. [Key Tip!] If you don't have sweet soy sauce, you can substitute with regular soy sauce and a little sugar. Adding sweetness to the meat creates a complex flavor profile amidst the spiciness.
   🕒 13:51
9. Turn off the heat temporarily and add 1 tbsp Grated Ginger, 2/3 tbsp Grated Garlic, 1 tbsp Toban Djan (Chili Bean Paste), and 1 tbsp Koji Miso from [B].
   🕒 15:00
10. Turn the heat back to medium and stir-fry the ground pork and seasonings thoroughly until fragrant. [Key Tip!] Stir-frying the seasonings alone can cause excessive oil splattering. Adding them with the ground pork makes it easier to cook. Generous amounts of ginger and garlic are characteristic of Fish-Flavored Eggplant (Yuxiang Qiezi). Adding koji miso adds depth and sweetness to store-bought toban djan.
    🕒 17:34
11. Add 150cc Water, 1/3 tsp Soup Base, 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, 1 tsp Sugar, and a pinch of Pepper from [C]. Bring to a simmer. [Key Tip!] Since the eggplant will not be simmered for long after adding, thoroughly season the sauce here.
    🕒 17:53
12. Add the fried eggplant and chopped scallion, then mix well.
    🕒 18:57
13. Thicken the sauce with 3 tbsp of water-thinned potato starch (mix 1:1 potato starch and water).
    🕒 19:26
14. Finish by adding 2 tsp of Vinegar. [Key Tip!] Adding vinegar is the crucial difference in Mapo Eggplant (Yuxiang Qiezi). The acidity tightens the flavors and makes the dish delicious.
    🕒 20:14