Steps

1. Cut the eggplant ends off and dice into approx. 1.3cm cubes.
   🕒 01:10
2. Finely mince the green onions, ginger, and garlic separately. Prepare 1 tbsp each of ginger and garlic, and 2 tbsp of green onions.
   🕒 01:51
3. Heat 2 tbsp Taihakku Sesame Oil in a frying pan. Add the cut eggplant, cover, and steam-fry over medium heat for 2-3 minutes. Stir occasionally. Once the eggplant releases moisture, becomes tender, and gets some char marks, transfer to a plate.
   🕒 02:00
4. Add more oil to the same frying pan and add 100g of ground pork. Stir-fry until no longer pink. Add the minced green onions, ginger, and garlic and stir-fry until fragrant.
   🕒 03:13
5. Add 2 tbsp Cooking Sake (Rice Wine), 3 tbsp Soy Sauce, 3 tbsp Sugar, 3 tbsp Sweet Bean Sauce (Tianmianjiang), and a pinch of Pepper to the stir-fried pork and simmer.
   🕒 03:55
6. Continue by adding 3 tbsp Hot Water and 1/2 tsp Chicken Stock Powder, and mix well.
   🕒 05:18
7. Return the reserved eggplant to the frying pan and mix everything together. The meat sauce should be slightly concentrated due to the eggplant's moisture.
   🕒 05:45
8. Gradually add 1-2 tsp of Potato Starch slurry to thicken, and finish by drizzling in 2 tbsp Sesame Oil.
   🕒 06:17
9. Boil plenty of water in a separate pot and cook 2 servings of Chinese Noodles for approximately 2 minutes and 30 seconds. Drain in a colander, rinse with water, and thoroughly drain.
   🕒 06:42
10. Arrange the drained Chinese Noodles on a plate, top with julienned tomatoes and cucumbers, and generously ladle the prepared meat sauce over them.
    🕒 07:57