Steps

1. Trim the tough ends off the eggplant.
   🕒 01:48
2. Cut the eggplant in half lengthwise, then make shallow crosswise cuts on the surface.
   🕒 01:54
3. Cut the eggplant into bite-sized, irregular pieces.
   🕒 02:15
4. Dissolve 1/2 tsp salt (not part of the listed seasoning) in a bowl of water and soak the cut eggplant for about 5 minutes. [This is the key!] Soaking in salt water prevents the eggplant from absorbing too much oil.
   🕒 02:25
5. Wash the shiso leaves, pat them dry, then trim off the stems.
   🕒 02:59
6. Roll up the shiso leaves tightly, cut them in half, stack the cut sides, and slice into 5mm wide strips.
   🕒 03:16
7. Peel the 10g ginger, slice it thinly, then cut into fine julienne, and finally mince.
   🕒 03:36
8. Cut the 1 clove garlic in half lengthwise, remove the germ, then mince. [This is the key!] Always remove the garlic germ to prevent burning and bitterness.
   🕒 03:56
9. In a bowl, combine 1 tbsp miso, 1.5 tbsp soy sauce, 1 tbsp mirin (Sweet Rice Wine), 1 tbsp Cooking Sake (Rice Wine), and 1 tbsp sugar. Mix well to ensure there are no lumps of miso, creating the sauce mixture.
   🕒 04:16
10. Drain the eggplant from the salt water and thoroughly pat dry with paper towels.
    🕒 04:39
11. Coat the dried eggplant evenly with 1 tbsp potato starch. [This is the key!] Coating with potato starch helps the flavors meld and the sauce to cling better.
    🕒 04:51
12. Heat 1/2 tbsp sesame oil in a frying pan over medium heat.
    🕒 05:07
13. Once the oil is heated, arrange the eggplant cut-side down in the pan and fry for about 1 minute 30 seconds. [This is the key!] Frying from the cut side prevents the eggplant skin from discoloring.
    🕒 05:19
14. Push the eggplant to the side of the pan, and in the cleared space, add the 200g ground pork, minced garlic, and ginger. Stir-fry until fragrant.
    🕒 05:45
15. Combine the eggplant, pork, garlic, and ginger. Stir-fry over medium heat until the pork is cooked through and the eggplant is tender.
    🕒 06:08
16. Once the eggplant is cooked, pour in the prepared sauce mixture and stir-fry for about 1 minute. [This is the key!] Stir-fry while letting the alcohol evaporate and cook until the sauce thickens.
    🕒 06:51
17. Finally, add the julienned shiso leaves, stir briefly, and it's done.
    🕒 07:14