Steps

1. In a bowl, combine 2 tbsp Miso, 1 tbsp Sugar, 1 tbsp Mirin (Sweet Rice Wine), and 2 tsp Soy Sauce. Mix well to create the sauce.
   🕒 00:13
2. Trim the stems off the eggplants.
   🕒 00:38
3. Cut the eggplants into bite-sized pieces.
   🕒 00:54
4. Sprinkle a pinch of salt on the cut eggplants and let them sit at room temperature for 5 minutes to draw out bitterness. (Key Tip!) Drawing out bitterness removes the astringency, making it much more delicious with this step.
   🕒 01:13
5. Remove the core and seeds from the bell peppers.
   🕒 01:32
6. Cut the bell peppers into bite-sized pieces.
   🕒 01:50
7. Season the pork with a pinch of salt.
   🕒 02:07
8. Add 1 tbsp All-purpose Flour to the pork and knead well. (Key Tip!) Kneading in flour makes the pork tender and helps the sauce cling better.
   🕒 02:15
9. After letting the eggplants sit for 5 minutes, thoroughly wipe off the moisture that has come out with a paper towel.
   🕒 02:40
10. Heat sesame oil (to taste) in a frying pan and stir-fry the pork.
    🕒 03:11
11. Once the pork is lightly pink, remove it from the frying pan.
    🕒 03:25
12. Add more sesame oil (to taste) to the same frying pan and stir-fry the eggplants.
    🕒 03:32
13. Once both sides of the eggplant are browned, add the bell peppers and stir-fry.
    🕒 03:44
14. When the bell peppers are lightly browned, add the prepared sauce and coat everything evenly.
    🕒 03:57
15. Once the vegetables are coated with the sauce, return the reserved pork to the frying pan and toss briefly to combine.
    🕒 04:24
16. Once everything is combined, it's done.
    🕒 04:51