Steps

1. Finely chop 2 stalks of scallions.
   🕒 00:40
2. Trim the stems from 3 shiso leaves and mince them.
   🕒 00:48
3. Mince 1 piece of myoga ginger and soak it in water for about 5 minutes to remove bitterness. (Tip: If you dislike shiso leaves or myoga ginger, you can double the amount of scallions instead.)
   🕒 00:55
4. In a microwave-safe container, combine 1.5 tbsp of Mirin (Sweet Rice Wine) and 1 tsp of sugar.
   🕒 01:09
5. Heat in the microwave at 600W for about 50 seconds to evaporate the alcohol and dissolve the sugar.
   🕒 01:15
6. Add 1 tbsp of soy sauce and 1/2 tsp of dashi powder (granules) and mix well. Let it cool to room temperature.
   🕒 01:22
7. Trim the stems from 2 eggplants (200g) and peel them in stripes using a peeler.
   🕒 01:32
8. Cut the eggplants in half lengthwise and make a slit in the center.
   🕒 01:42
9. Lightly coat the surface of the eggplants with a little vegetable oil. (Tip: Coating with oil helps prevent the eggplant from browning.)
   🕒 01:53
10. Divide 100g of ground pork into 4 portions and stuff it into the slits of the eggplants. Be careful not to split the eggplant.
    🕒 01:59
11. Place the stuffed eggplants in a microwave-safe container.
    🕒 02:17
12. Cover with plastic wrap and heat in the microwave at 600W for 4 minutes and 30 seconds. (Tip: If it's not cooked through, add 30-second increments until done.)
    🕒 02:20
13. Once the eggplant is cooked, transfer it to a serving plate.
    🕒 02:39
14. Drain the soaked myoga ginger and mix it with the scallions, shiso leaves, and the cooled sauce.
    🕒 02:47
15. Drizzle the topping sauce over the plated pork and eggplant.
    🕒 02:55
16. "Whole Eggplant with Toppings and Ground Pork" is ready.
    🕒 03:15