Steps

1. Fill a pot with plenty of water and bring to a boil.
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2. Separate the pork slices.
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3. Once the water boils, turn off the heat. Add 1 tbsp Sugar and 1 tbsp Cooking Sake (Rice Wine) to the pot and stir once. (This is the key!) The sugar's moisture-retaining effect will tenderize the meat, and the sake will remove any gamey odor. Avoid adding the meat while the water is boiling, as it will make the meat tough; cook it with the heat off.
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4. Add the pork slices one by one, spreading them out in the pot. Once the meat turns white, remove it.
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5. Do not cool the removed pork in ice water. Instead, place it in a colander to let it cool down to room temperature. (This is the key!) Cooling in ice water will cause the meat to shrink and become tough; let it cool naturally in a colander.
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6. Trim the ends of the eggplant and slice it diagonally into pieces about 1cm thick.
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7. Place the sliced eggplant in a bowl of water for about 5 minutes to remove bitterness.
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8. Remove the pits from the pickled plums and mash them finely with a knife. (This is the key!) Using honey-pickled plums will add sweetness and richness from the honey, resulting in a more delicious taste.
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9. In a bowl, combine the mashed Pickled Plums and 1 tsp Miso, and mix well. (This is the key!) Mixing the pickled plums and miso first will prevent the miso from clumping.
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10. Add sugar and mix well until no lumps remain.
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11. Add soy sauce and mix until smooth.
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12. Add vinegar, toasted sesame seeds, and 1 tsp Sesame Oil. Mix well until the graininess of the sugar disappears to complete the sauce.
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13. Drain the eggplant slices that were soaked in water and thoroughly pat them dry with paper towels.
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14. Heat 1/2 tbsp Vegetable Oil in a frying pan for about 30 seconds.
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15. Arrange the eggplant slices in the heated frying pan and cook until browned and tender. Cook one side for 2 minutes, then flip and cook the other side for a total of 4-5 minutes.
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16. Transfer the cooked eggplant from the frying pan (with heat off) to a bowl. Add the cooled pork and the prepared sauce, then mix everything well.
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17. Plate and serve. Enjoy!
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