Steps

1. Trim the ends off the 2 eggplants and cut them in half lengthwise.
   🕒 00:37
2. If they don't stand stable on a flat surface, slightly trim the bottom of the eggplants to flatten them.
   🕒 00:44
3. Make 3 cuts into the flesh of the eggplant.
   🕒 00:53
4. Soak the cut eggplants in water for about 5 minutes to remove bitterness.
   🕒 01:01
5. In a bowl, combine 160g pork mince, 2 tsp cooking sake, 2 tsp potato starch, 1 tsp grated garlic, 1 tsp grated ginger, a pinch of salt, and a pinch of pepper.
   🕒 01:07
6. Mix well until sticky and cohesive.
   🕒 01:17
7. Drain the blanched eggplants in a colander and carefully pat them dry with paper towels.
   🕒 01:27
8. Lightly coat the cut surfaces of the eggplant with potato starch (to taste).
   🕒 01:34
9. Divide the prepared meat mixture into 4 portions. Place the meat mixture onto the cut surfaces of the eggplant, pressing it into the cuts.
   🕒 01:43
10. Trim the stems off the 6 perilla leaves and cut them in half lengthwise.
    🕒 02:04
11. Place the perilla leaves, green side up, on top of the meat mixture, using about 1.5 leaves per eggplant half.
    🕒 02:09
12. Arrange the eggplant halves topped with perilla and meat mixture in a frying pan.
    🕒 02:19
13. Pour 6 tbsp water around the edge of the pan.
    🕒 02:23
14. Cover with a lid, turn the heat to high, and once boiling, reduce to medium-low heat. Steam for 6 minutes.
    🕒 02:28
15. Check the tenderness of the eggplant and ensure the meat juices are not red using chopsticks. If not cooked through, add an additional 1 minute of cooking time as needed.
    🕒 02:54
16. Remove the cooked eggplant and arrange on a plate. You can also cut them into bite-sized pieces before plating.
    🕒 03:09
17. Drizzle with your favorite ponzu sauce or mentsuyu, and sprinkle with toasted sesame seeds (to taste) in the center to finish. 【Key Tip!】 Coating the cut surfaces with potato starch and making cuts ensures the meat mixture adheres well and results in a beautiful presentation. The meat juices also seep into the cuts, making it even more delicious. It's incredibly juicy and flavorful without needing any oil.
    🕒 03:25