Steps

1. In a bowl, mix together Miso 1 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, and Sugar 1 tsp until well combined.
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2. In a separate bowl, place the Thinly sliced pork 150g and add Cooking Sake (Rice Wine) 2 tsp, Potato Starch 2 tsp, Salt (to taste), and Pepper (to taste). Knead well to coat the pork.
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3. Cut off the ends of the Eggplant 1 large (150g) and slice it into 5mm thick rounds.
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4. Place the sliced eggplant into a resealable bag, add Potato Starch 2 tsp, close the bag, and shake well to coat the eggplant evenly with starch. This is the secret to keeping the pork and eggplant stuck together and locking in the flavor.
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5. Place the thinly sliced pork on top of the starch-coated eggplant slices, sandwich with another eggplant slice of the same size, and gently press to secure.
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6. Heat Vegetable Oil (for cooking) in a frying pan over medium heat.
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7. Arrange the stuffed eggplant and pork stacks in the heated frying pan.
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8. Cover with a lid and steam-grill over medium heat for 2 minutes.
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9. After steaming for 2 minutes, flip the stacks.
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10. Cover again and steam-grill over medium heat for another 2 minutes. This steaming process makes the eggplant incredibly tender and the pork moist and soft.
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11. Once browned and the pork is cooked through, wipe off any excess oil from the pan.
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12. Re-mix the prepared sauce mixture (miso, mirin, sugar).
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13. Pour the sauce into the frying pan and cook, stirring, until the sauce thickens and coats everything evenly.
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14. Transfer the cooked pork and eggplant stuffed stacks to a serving plate.
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15. Garnish with Toasted Sesame Seeds (to taste) and Chopped Green Onions (to taste).
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