Steps

1. Slice the eggplants into rounds.
   🕒 01:03
2. In a bowl, mix together soy sauce (5 tbsp), cooking sake (2 tbsp), sugar (1 tbsp), and pepper (a pinch) to make the sauce.
   🕒 01:11
3. Heat white sesame oil (1 1/2 tbsp) in a frying pan and arrange the sliced eggplants without overlapping.
   🕒 01:48
4. Cover with a lid and steam-fry the eggplants over medium-low heat for approximately 1 minute.
   🕒 02:10
5. Flip, cover again, and steam-fry for another 1 minute.
   🕒 02:29
6. Remove the steam-fried eggplants to a plate.
   🕒 02:59
7. In the same frying pan, add the pork belly slices (200g), sprinkle with salt (a pinch), and stir-fry, spreading them out.
   🕒 03:12
8. Once the pork is no longer pink, clear the center of the pan, add sesame oil and grated ginger (50g), and stir-fry until fragrant.
   🕒 03:36
9. Next, add the grated onion (100g) and stir-fry while mixing the pork, ginger, and onion evenly.
   🕒 03:36
10. Increase the heat, return the reserved eggplants to the pan.
    🕒 04:18
11. Pour in the prepared sauce and stir-fry everything together well.
    🕒 04:27
12. Finish by drizzling sesame oil (1 tbsp) for aroma.
    🕒 04:45
13. Sprinkle with Sichuan peppercorn powder if desired.
    🕒 06:04