Steps

1. Cut off the stem of 1 eggplant.
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2. Slice the eggplant diagonally, cut off the end, and make slits about 5mm apart.
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3. Further slice the slit eggplant to about 5mm intervals, then cut into 1cm thick rounds. If the eggplant is thick, cut straight down to ensure uniform thickness. (Key Tip!) Making slits will make it easier to stuff the meat mixture.
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4. Soak the sliced eggplant in water for about 5-10 minutes to remove bitterness.
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5. Finely chop the trimmed ends of the eggplant and 1/6 green onion.
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6. In a bowl, combine 100g ground pork, 2 tsp Cooking Sake (Rice Wine), 2 tsp Potato Starch, 1 tsp Soy Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, a pinch of Salt, and a pinch of Pepper. Mix well until it becomes sticky.
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7. Add the chopped eggplant and green onion to the meat mixture and combine.
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8. Drain the eggplant that was soaked in water and thoroughly pat dry with paper towels.
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9. Open the slits in the eggplant and stuff with the prepared meat mixture. (Key Tip!) Stuff firmly so the meat doesn't leak out.
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10. Dust the surface of the stuffed eggplant with Tempura Flour (for dusting).
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11. In a separate bowl, combine 30g Tempura Flour and 50ml Water to make the tempura batter.
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12. Heat about 5mm to 1cm of oil in a frying pan over medium heat. Test if the oil is hot enough by dropping a little tempura flour into it.
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13. Dip the eggplant, stuffed with meat and dusted with flour, into the tempura batter, let excess batter drip off, and place in the frying pan. (Key Tip!) Coat the entire surface evenly with batter to prevent meat juices from leaking out.
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14. Pan-fry over medium heat for about 2.5 to 3 minutes. Once the bottom is firm and has browned, flip it over.
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15. Cook the other side similarly for a total of about 5-6 minutes until the surface is browned. Remove from the pan and drain excess oil.
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16. Once drained, plate the dish.
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17. Taste and serve with salt if it feels bland. (Key Tip!) It's delicious even when cold, making it perfect for bento boxes or snacks.
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