Steps

1. In a bowl, combine Soy Sauce 1.5 tbsp, Vinegar 1 tbsp, Sugar 1 tbsp, Sesame Oil 0.5 tbsp, Grated Ginger 1 tsp, Toasted Sesame Seeds 2 tsp, and Ground Sesame Seeds 2 tsp. Mix well to create the sauce.
   🕒 00:34
2. Trim the tough ends off the Eggplant 2 (approx. 250g) and peel them with a vegetable peeler.
   🕒 00:55
3. Lightly coat the surface of the eggplants with vegetable oil and wrap them in plastic wrap.
   🕒 01:01
4. Place the plastic-wrapped eggplants on a microwave-safe dish and heat in a 600W microwave for 3 minutes.
   🕒 01:08
5. After heating, remove from the microwave and let it cool down in the wrap.
   🕒 01:14
6. In a pot, add 1L of boiling water, Cooking Sake (Rice Wine) 1 tbsp, and Salt 1 tsp, then reduce to low heat. This is the key! Adding sake and salt removes any porky smell and seasons the meat for a delicious result.
   🕒 01:40
7. Spread out the Thinly Sliced Pork 200g and cook in batches until the red color disappears.
   🕒 01:59
8. Once cooked, remove the pork from the pot using a colander, drain the water, and let it cool down.
   🕒 02:21
9. Allow the cooled pork to chill completely.
   🕒 02:50
10. Unwrap the cooled eggplants and tear them into bite-sized pieces by hand.
    🕒 03:43
11. Arrange the torn eggplants and chilled pork on a serving plate.
    🕒 03:53
12. Mix the prepared sauce well and pour it over the eggplant and pork.
    🕒 04:06