Steps

1. In a microwave-safe bowl, combine Ketchup 3 tbsp, Cooking Sake (Rice Wine) 3 tbsp, Worcestershire Sauce 2 tsp, Soy Sauce 1 tsp, Sugar 1 tsp, and Grated Garlic 1 tsp. Mix well.
   🕒 00:36
2. Add Ground Pork and Beef (mixed) 100g to the prepared sauce and mix lightly.
   🕒 00:53
3. Trim the ends off the Eggplants 2 (200g) and cut them into 1.5cm cubes.
   🕒 00:59
4. Place the cut eggplants into a cooking bag, add Vegetable Oil 1 tbsp, close the bag, and shake to coat the eggplants evenly with oil. (Tip: Coating with oil prevents the eggplants from discoloring and ensures a beautiful finish.)
   🕒 01:16
5. Add Potato Starch 2 tsp to the bag with the oiled eggplants, close the bag, shake to coat the eggplants evenly. (Tip: Coating with potato starch prevents the eggplants from discoloring and ensures a beautiful finish.)
   🕒 01:30
6. Once the potato starch is evenly distributed, transfer the eggplants to the microwave-safe bowl with the ground meat and sauce mixture. Mix lightly.
   🕒 01:40
7. Cover with plastic wrap and microwave on 600W for 4 minutes.
   🕒 01:46
8. Remove from microwave, mix well. Microwave for another 3 minutes.
   🕒 01:52
9. After heating, mix everything well. If the ground meat is not cooked through, add 30-second intervals of heating, checking each time.
   🕒 02:03
10. Spread Cooked Rice (to taste) evenly in a gratin dish.
    🕒 02:18
11. Spoon half of the prepared eggplant and meat mixture over the rice.
    🕒 02:23
12. Sprinkle generously with Mixed Cheese (to taste).
    🕒 02:59
13. Bake in a toaster oven or under a broiler until the cheese is golden brown and bubbly.
    🕒 03:05
14. Sprinkle Dried Parsley (to taste) over the finished gratin.
    🕒 03:30