Steps

1. Slice the eggplant into thick rounds, keeping the skin on.
   🕒 01:16
2. Cut the green pepper into bite-sized pieces.
   🕒 01:22
3. Julienne the myoga ginger and perilla leaves separately.
   🕒 01:26
4. Heat 2+ tbsp of Sesame Oil (Taihaku) in a frying pan over high heat.
   🕒 01:46
5. Arrange the eggplant slices in the pan, cover, and steam-fry. (Key Tip!) Use a small amount of oil and sear both sides.
   🕒 02:06
6. Flip the eggplant, cover again, and continue to steam-fry until tender enough for chopsticks to pierce easily. Remove from the pan.
   🕒 03:58
7. In a bowl, combine 4 tbsp sugar and 3 tbsp miso and mix until smooth.
   🕒 02:25
8. Add 5 tbsp chicken stock and mix well.
   🕒 02:58
9. Stir in 3 tbsp tahini (sesame paste) to create the sauce mixture. (Key Tip!) Preparing this in advance adds depth to the flavor.
   🕒 03:09
10. In the same frying pan, add 50g ground pork and stir-fry until it renders its fat.
    🕒 04:44
11. Add 1 tsp grated ginger and 1 tbsp minced scallion and stir-fry until fragrant.
    🕒 04:54
12. Add 1 tsp doubanjiang (spicy bean paste) and stir-fry with the ground pork.
    🕒 05:13
13. Add 3 tbsp cooking sake (rice wine).
    🕒 05:52
14. Return the reserved eggplant to the frying pan and mix everything together.
    🕒 05:57
15. Pour the prepared sauce mixture over the eggplant and coat well.
    🕒 06:04
16. Add the cut green pepper.
    🕒 06:40
17. Reduce heat, cover, and simmer for about 2 minutes.
    🕒 06:44
18. Drizzle 1 tbsp sesame oil (for finishing) and mix.
    🕒 07:22
19. Plate the dish.
    🕒 08:02
20. Gently garnish the plated dish with the julienned perilla leaves and myoga ginger.
    🕒 09:25