Steps

1. Trim the ends of 3 eggplants (approx. 300g) and peel the tough base part.
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2. Place the eggplant on a sheet of plastic wrap and peel the skin using a peeler. [This is the key!] Peeling the skin makes the entire eggplant melt-in-your-mouth tender, creating a unique texture.
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3. Wrap each peeled eggplant individually with plastic wrap.
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4. Microwave the plastic-wrapped eggplants for 5 minutes at 600W. [This is the key!] Microwaving shortens the braising time and enhances the tender texture.
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5. Thinly slice 1 clove of garlic (approx. 8g), then cut into strips, and finally mince finely.
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6. Keep the minced garlic wrapped in plastic wrap.
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7. In a bowl, combine 1 tsp Reduced Sodium Chicken Bouillon Powder, 1/2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), and 300ml Water, and mix well.
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8. In a separate container, combine 1 tbsp Potato Starch and 2 tbsp Water, and whisk until smooth to create a slurry. [This is the key!] Using twice the amount of water to starch (1:2 ratio) makes it less likely to clump.
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9. Unwrap the microwaved eggplant, hold it with tongs, and cut into large bite-sized pieces (about 6 pieces per eggplant). [This is the key!] Cutting the eggplant too small can cause it to fall apart when thickening. Keep them in larger bite-sized pieces. Pre-microwaving allows the flavors to meld easily with just a short simmer.
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10. Heat a frying pan over medium heat and lightly oil it.
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11. Add 100g of ground pork to the heated pan and stir-fry until browned. [This is the key!] Browning the pork well enhances its flavor and removes any gaminess.
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12. Add the minced garlic and stir-fry briefly until fragrant, being careful not to burn it.
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13. Pour all of the prepared seasoning mixture into the pan with the stir-fried ground pork and garlic, and add the cut eggplant.
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14. Add sliced chili peppers to taste, stir gently to spread everything out, and arrange the eggplant so the cut sides face down.
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15. Once boiling, cover with a lid, reduce heat to low, and simmer for 10 minutes. [This is the key!] Simmering on low heat makes the eggplant incredibly tender, allows the broth's flavor to meld with the eggplant, and infuses the eggplant with the broth's essence.
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16. After simmering for 10 minutes, turn off the heat, remove the lid, and mix everything well. [This is the key!] If the liquid has reduced too much, add a little water. If there's too much, simmer briefly to reduce.
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17. Whisk the prepared potato starch slurry again, turn off the heat, and add it to the pan in 3-4 portions while stirring continuously. [This is the key!] Adding it gradually while the heat is off prevents clumping and ensures even thickening.
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18. Once the potato starch is evenly mixed, turn the heat back to low and bring to a boil to stabilize the thickening. Cook for 1-2 minutes while stirring.
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19. Taste and adjust seasoning with 1 tsp Soy Sauce if needed.
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20. For the finishing touch, add chili oil or sesame oil to taste, and serve hot.
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21. (Optional) Finely chop and add long green onion after plating for a refreshing crunchy texture.
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