Prep time: 5 minutes

Cooking time: 15 minutes

Total time: 20 minutes

Ingredients

• 4 eggplants
• 150g of minced pork
• 2 tbsp of miso paste
• 2 tbsp of sweet rice wine
• 1 tbsp of sugar
• 1 tbsp of soy sauce
• 1 tbsp of grated yuzu
• 1 tbsp of olive oil
• 1 tbsp of corn starch
• 1 tbsp of water
• Chopped green onion
• White sesame seeds

Instructions

1. Chop the eggplants into chunks and soak it in water.
2. Heat the olive oil in a frying pan and fry the eggplant evenly.
3. Add the minced pork and stirfry until the pork is brown in colour.
4. In a separate bowl, combine the miso paste, sweet rice wine, sugar, soy sauce and grated yuzu, then pour the sauce into the frying pan.
5. Mix the ingredients well and simmer for 5 minutes.
6. Add the corn starch and water to thicken the sauce.
7. Serve the dish on a plate or on a bed of rice, then garnish with the green onion and white sesame seeds.