Steps

1. Trim the ends off 1 eggplant (150g) and cut into bite-sized, irregular pieces.
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2. Soak the cut eggplant in water to remove bitterness.
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3. Peel and grate 100g of daikon radish.
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4. In a bowl, combine 250ml of water, 2 tbsp of soy sauce, 2 tbsp of Mirin (Sweet Rice Wine), 1 tsp of dashi granules, and 1 tsp of sugar. Mix well to create the sauce.
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5. Bring a large pot of water to a boil and cook 150-200g of somen noodles according to package directions.
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6. Drain the cooked somen noodles in a colander, rinse with cold water to remove starch, and drain well.
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7. In the same pan used for the noodles (or a clean frying pan), add the drained eggplant and 1 tbsp of vegetable oil. Toss to coat the eggplant with oil.
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8. Heat the eggplant over medium heat, placing the skin-side down first.
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9. In the empty space of the frying pan, add 150g of pork shoulder slices, torn into bite-sized pieces, and cook alongside the eggplant.
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10. Once the eggplant skin is browned, flip it over and cook until both sides are browned.
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11. Lightly season the browned eggplant and pork with salt.
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12. Once the pork is cooked through and browned, pour in the prepared sauce mixture and the grated daikon radish. Mix well.
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13. Bring the sauce to a boil.
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14. Once boiling, simmer for 2-3 minutes, allowing the eggplant to absorb the flavors.
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15. Once the eggplant has absorbed the flavors, it is ready. Transfer to serving bowls.
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16. Garnish with chopped shiso leaves or green onions, if desired. Enjoy by dipping the somen noodles into the sauce. [Key Tip!] If you prefer it cold, let it cool down before serving or adjust the sauce temperature to your liking. For a spicy kick, sprinkle with chili powder.
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