Steps

1. Remove the stems from 2 eggplants, cut them in half lengthwise, and then slice diagonally into about 1cm thick pieces.
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2. Soak the sliced eggplants in water for about 5 minutes to remove bitterness.
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3. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Miso 1 tbsp, Sugar 2 tsp, Grated Garlic 1 tsp, and Sesame Oil 2 tsp. Mix well to create the sauce.
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4. Season 150g of ground pork with Cooking Sake (Rice Wine) 1 tbsp and a pinch of salt and pepper. Massage to incorporate.
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5. If the pork pieces are large, tear them with your hands while massaging in the seasonings.
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6. Coat the pork with 1 tbsp of Potato Starch, ensuring it's evenly distributed.
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7. Heat Vegetable Oil in a frying pan over medium heat.
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8. Add the drained eggplants to the pan and coat them with the oil.
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9. Key Tip! The eggplant should absorb plenty of oil to prevent discoloration and maintain a beautiful appearance. Add a little more oil if needed.
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10. Once the eggplant is coated with oil, add the seasoned ground pork.
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11. Cook, stirring occasionally, until the pork is fully cooked.
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12. When the eggplant is softened and cooked, stir-fry it with the pork.
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13. Briefly re-mix the prepared sauce, then pour it into the pan. Stir-fry over medium-high heat until the sauce thickens and coats the ingredients.
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14. Once the moisture has evaporated and the sauce is well-coated on the ingredients, turn off the heat.
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15. Transfer to a serving plate.
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16. Sprinkle with toasted sesame seeds to finish. Enjoy!
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