Steps

1. Trim the stem ends of the eggplant like sharpening a pencil.
   🕒 01:13
2. Peel the eggplant in stripes using a peeler. (Key Tip!) Leaving some of the skin on helps the sauce penetrate better.
   🕒 01:21
3. Cut the eggplant in half lengthwise, then cut each half into thin slices. (Key Tip!) Slice as thinly as possible for a melt-in-your-mouth texture.
   🕒 01:39
4. Arrange the sliced eggplant in a frying pan without adding oil.
   🕒 02:22
5. Layer the pork shabu-shabu sliced 150g over the eggplant, like covering it. (Key Tip!) The pork's umami will infuse into the eggplant, making it even more delicious. Also, the pork won't become tough.
   🕒 03:09
6. Sprinkle salt (to taste) over the pork and add cooking sake (rice wine) 1 tbsp.
   🕒 03:40
7. Place the frying pan over heat. Once it starts to sizzle gently, cover with a lid and steam-fry. (Key Tip!) This ensures the pork cooks tenderly and the eggplant becomes melt-in-your-mouth.
   🕒 03:48
8. While steaming, cut the myoga (Japanese ginger) 1 in half and then slice thinly into half-moons. (Key Tip!) Cut thinly and small to ensure it mixes well with the sauce.
   🕒 04:34
9. Finely chop the green onion 5cm.
   🕒 05:12
10. Finely chop the shiso leaves 2-3.
    🕒 05:47
11. In a bowl, combine [A] soy sauce 2 tbsp, vinegar 1.5 tbsp, grated ginger 1 clove, sugar 1 tsp, toasted white sesame seeds 1 tsp, and sesame oil 1 tbsp. Add the chopped aromatics (myoga, green onion, shiso) and mix well.
    🕒 06:01
12. Open the lid of the frying pan and gently mix everything together.
    🕒 07:04
13. Lightly drain any excess moisture and arrange on a plate.
    🕒 07:54
14. Generously pour the prepared aromatic sauce over the dish and serve. (Key Tip!) This dish is also delicious when chilled and pairs exceptionally well with somen noodles. By steaming instead of frying, you can truly enjoy the integrated flavors of the eggplant and pork.
    🕒 08:30