Steps

1. Remove the ends of the eggplant and thinly slice into 3mm thick pieces.
   🕒 00:49
2. Soak the sliced eggplant in saltwater (1% salt concentration) to remove bitterness.
   🕒 01:00
3. In a bowl, mix together 1.5 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Soy Sauce, and 2 tsp Sugar to make the sauce.
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4. Finely chop the minced pork into 1cm wide pieces.
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5. Place the chopped pork in a bowl, add 3 tbsp Potato Starch, 2 tbsp Cooking Sake (Rice Wine), and a pinch of Salt, then mix well. This is the key! Finely chopping the pork and mixing with potato starch and sake makes it moist and tender, creating a firm texture similar to coarse ground meat.
   🕒 01:27
6. Rinse the eggplant soaked in saltwater under running water, drain in a colander, and squeeze out the water thoroughly by hand. This is the key! Soaking the eggplant in saltwater removes bitterness and moisture, allowing the pork flavor to permeate and make it delicious. Slicing it thinly makes it easier to handle and cook quickly.
   🕒 01:47
7. Add the drained eggplant to the bowl with the pork and mix well until everything is combined. This is the key! Soaking the eggplant in saltwater removes bitterness and moisture, preventing it from becoming mushy when cooked. It wilts nicely, making it easier to mix with the pork.
   🕒 01:54
8. Heat oil in a frying pan over medium heat.
   🕒 02:25
9. Take portions of the mixture, shape them into flat rounds, and place them in the frying pan. This is the key! To prevent them from falling apart during cooking, firmly shape and combine the ingredients for a well-formed and neat finish.
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10. Cook until browned on one side.
    🕒 03:03
11. Flip, cover with a lid, and steam-haze for 2 minutes over medium-low heat.
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12. Wipe off any excess oil from the frying pan with a paper towel.
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13. Stir the prepared sauce well, pour it into the frying pan, and stir-fry over medium-high heat until the sauce thickens.
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14. Arrange on a plate.
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