Steps

1. Trim the ends of the 200g eggplant and cut into 1cm cubes.
   🕒 00:43
2. Soak the cut eggplant in water for 5 to 10 minutes.
   🕒 00:53
3. Trim the ends of the 250g zucchini and cut into 1cm cubes.
   🕒 00:58
4. Heat vegetable oil in a frying pan.
   🕒 01:09
5. Add the 200g ground pork, 1 tsp grated garlic, and 1 tsp grated ginger to the heated pan and stir-fry.
   🕒 01:16
6. Once the pork is cooked through, add the chopped zucchini and drained eggplant.
   🕒 01:39
7. Add 2 tbsp vinegar and 1 tbsp sesame oil and stir-fry everything together. [Key Tip!] Adding vinegar helps prevent the eggplant from discoloring and adds flavor, also improving shelf life.
   🕒 01:50
8. While stir-frying, lightly season with salt and pepper.
   🕒 02:07
9. Once the eggplant and zucchini are cooked and have released their moisture, add 2 tbsp miso paste, 1 tbsp mirin (sweet rice wine), and 1 tbsp sugar and mix.
   🕒 02:14
10. Increase the heat and stir-fry to evaporate the moisture.
    🕒 02:25
11. Once the moisture has evaporated and the vegetables are well-seasoned, taste and adjust with salt and pepper if needed.
    🕒 02:51
12. Add 1 tbsp toasted sesame seeds and mix well. [Key Tip!] You can also add about 10 chopped shiso leaves for extra flavor if you like.
    🕒 03:00
13. Once everything is mixed, transfer to a storage container. It should keep in the refrigerator for approximately 5 days.
    🕒 03:24
14. (Arrangement) Place the summer vegetable & minced meat miso paste on a slice of toast.
    🕒 04:09
15. Top the miso paste with sliced or shredded cheese.
    🕒 04:23
16. Drizzle mayonnaise over the cheese.
    🕒 04:30
17. Toast in a toaster until golden brown.
    🕒 04:37
18. Once cooked, sprinkle with ichimi chili powder if desired.
    🕒 04:53