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Grilled Eggplant and Shabu-Shabu Pork (Yodare Pork)

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

This recipe for 'Grilled Eggplant and Shabu-Shabu Pork' (also known as 'Yodare Pork') combines tender, fluffy pork with juicy grilled eggplant. It's incredibly easy to make yet outrageously delicious. Try this ultimate side dish that's so addictive, you won't be able to stop eating!

Steps

Remove the pit from 1 Umeboshi (Pickled Plum), then finely mash it with a knife.
🕒 01:54
Combine the mashed umeboshi with 1 tsp Grated Garlic and 1 tsp Gochujang (Korean Chili Paste) in a container and mix well.
🕒 02:09
Add 1.5 tbsp Soy Sauce, 1.5 tbsp Vinegar, 1.5 tbsp Sugar, 0.5 tbsp Sesame oil, and 2 tsp Toasted Sesame Seeds to the container. Mix thoroughly until the gritty texture of the sugar disappears. (Key tip: Ensure the gritty sugar texture is completely gone!)
🕒 02:22
Chill the prepared sauce in the refrigerator until ready to use.
🕒 02:38
Let the 250g Shabu-shabu style pork sit at room temperature for about 15-30 minutes after taking it out of the refrigerator. (Key tip: Putting cold meat directly into hot water can cause it to shrink and become tough. Bringing it to room temperature ensures a tender and fluffy texture.)
🕒 02:48
Bring 1L Water to a boil in a pot.
🕒 03:06
Once boiling, turn off the heat and add 1 tbsp Sugar and 1 tbsp Cooking Sake (Rice Wine). (Key tip: Sugar has a moisture-retaining effect that tenderizes the meat, and sake helps to remove any gamey odor.)
🕒 03:15
While the heat is off, gently separate the Shabu-shabu style pork to prevent clumping and submerge it in the hot water. Cook the meat until it changes color. (Key tip: Cooking with the heat off allows the meat to cook slowly and prevents it from becoming tough. If adding a large amount at once, use chopsticks to separate the slices as they cook.)
🕒 03:33
Remove the cooked pork from the pot and place it on a tray to cool. Do not rinse it in ice water. (Key tip: Rinsing in ice water can cause the meat to firm up and become tough. Cooling it on a tray at room temperature is recommended.)
🕒 04:07
If the water temperature has dropped and the pork is not cooking through, reheat the pot until it's just simmering, then turn off the heat again and cook the remaining pork. (Key tip: Avoid adding too much meat at once, as this will lower the water temperature.)
🕒 04:41
After cooking all the pork, leave it at room temperature; do not refrigerate.
🕒 05:21
Trim the root end of 1 bunch Scallions, then cut them in half lengthwise. Stack the halves and cut them in half again, then slice them thinly crosswise. (Key tip: Pre-sliced scallions are also fine to use.)
🕒 05:32
Trim the ends off 2 Eggplants and slice them diagonally into approximately 8mm thick slices. (Key tip: Since you'll be grilling them immediately, there's no need to soak them in water. Thin slices create a good balance with the meat and reduce cooking time.)
🕒 05:57
Heat Sesame oil (to taste) in a frying pan, swirling it to coat the bottom. Warm for about 30 seconds.
🕒 06:31
Place the sliced Eggplant into the warmed pan, filling it with as many slices as will fit without overcrowding.
🕒 06:46
Grill for about 2 minutes per side until browned. Flip and grill the other side for about 1 minute until tender. Turn off the heat.
🕒 07:02
Transfer the grilled Eggplant to a tray. Add more sesame oil to the pan if needed and grill the remaining eggplant slices in the same manner.
🕒 07:23
Arrange the grilled Eggplant on a serving plate and top with the cooled Pork.
🕒 07:37
Drizzle the prepared sauce over the dish and sprinkle with the sliced Scallions.
🕒 07:49
Enjoy!
🕒 07:58