Steps

1. Trim the ends off one eggplant (150g) and dice it into approximately 5mm cubes.
   🕒 00:52
2. Soak the diced eggplant in 1% salt water for 5 minutes to remove bitterness.
   🕒 01:05
3. Make a cut along one edge of 4 fried tofu pouches and open them into pouches.
   🕒 01:15
4. In a bowl, combine 100g ground pork, 1 tbsp cooking sake, 1 tbsp potato starch, 1 tsp chicken bouillon powder, and 1 tsp grated garlic. Mix until sticky.
   🕒 01:23
5. Drain the soaked eggplant in a colander, squeeze out excess water firmly by hand, and add to the bowl from Step 4. (Key Tip!) Squeezing out the water prevents the meat mixture from becoming too sticky and allows the eggplant to absorb the meat's umami during cooking.
   🕒 01:40
6. Add 40g mixed cheese to the bowl with the eggplant and mix by kneading until everything comes together.
   🕒 01:52
7. Open the fried tofu pouches and stuff the meat mixture, divided into 4 portions, tightly into the corners of the pouches.
   🕒 02:09
8. Lightly oil a frying pan and heat over medium heat.
   🕒 02:25
9. Once the pan is hot, place the stuffed fried tofu pouches in the pan and cook until browned on one side.
   🕒 02:38
10. Flip them over once browned.
    🕒 02:48
11. Reduce heat to medium-low, pour in 6 tbsp water, cover with a lid, and steam for 7 minutes. (Key Tip!) Steaming ensures the eggplant is cooked through, resulting in a tender texture.
    🕒 02:55
12. After 7 minutes of steaming, increase the heat to medium and cook to evaporate any remaining moisture, searing the other side until browned.
    🕒 03:17
13. Once both sides are browned, they are ready. Transfer to a plate and serve.
    🕒 03:28