Steps

1. Make the dipping sauce. Add 150ml water, 2 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp vinegar, 1 tsp sugar, and 1/2 tsp dashi powder to a pot.
   🕒 01:38
2. Heat over medium heat, stirring occasionally, until boiling. Once boiling, let it simmer for 20-30 seconds, then turn off the heat.
   🕒 01:49
3. Trim the ends off the eggplants, cut them in half lengthwise, make shallow cuts on the surface, and then cut them into 2 pieces each.
   🕒 02:15
4. In a bowl, add water and 1/2 tsp salt (not part of the listed ingredients) to make a salt water solution. Soak the cut eggplants for about 5 minutes. (Key Tip!) Soaking the eggplants in salt water prevents discoloration, removes bitterness, and reduces oil absorption.
   🕒 02:44
5. Peel the ginger, slice it thinly, then julienne it.
   🕒 03:22
6. Cut the chili pepper in half with kitchen scissors, remove the seeds, and slice into rings.
   🕒 03:39
7. Lightly season the pork scraps with salt and pepper (to taste).
   🕒 03:57
8. Place the pork scraps in a resealable bag, separating each slice. Add 1.5 tbsp all-purpose flour. Seal the bag with some air inside and shake to coat the pork evenly with flour. (Key Tip!) Using fatty pork belly can cause oil splattering, so pork scraps or thigh meat are recommended.
   🕒 04:08
9. Thoroughly pat dry the eggplants soaked in salt water with paper towels. (Key Tip!) Residual moisture can cause oil splattering, so dry them well before frying.
   🕒 04:45
10. Add about 1cm of frying oil to the bottom of a frying pan and heat to 170°C (340°F).
    🕒 05:05
11. Add the eggplants to the heated oil, skin-side down, and fry for about 1 minute. (Key Tip!) Frying skin-side down first helps prevent the eggplant skin from losing its color.
    🕒 05:21
12. Flip the eggplants and fry for another 1-2 minutes until they become translucent and tender. Remove from the oil and drain well.
    🕒 05:44
13. Carefully add the pork scraps to the oil, spreading them out. Fry while paying attention to avoid burns. Occasionally flip them, remove once they are crispy, and drain the oil thoroughly. (Key Tip!) Spreading the pork out and draining the oil well will result in a more delicious dish.
    🕒 06:19
14. Place the drained eggplant and pork, julienned ginger, and sliced chili pepper in a bowl.
    🕒 07:05
15. Pour the prepared dipping sauce over everything and mix well to combine.
    🕒 07:24
16. Transfer to a plate or storage container and serve.
    🕒 07:34
17. Garnish with optional toppings for color.
    🕒 07:51