Ingredients
- Main Ingredients
- Sauce
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Mark what you have under “Fridge” and missing ingredients will be flagged here.
Directions 6 steps
- 1
Remove the stems from the eggplants and cut in half lengthwise. Score shallow cuts on the cut side to help absorb flavor.
- 2
Arrange the eggplants in a frying pan, layer pork on top, and scatter torn shiso leaves.
- 3
Pour the combined sauce over everything.
- 4
Cover with a lid and steam-cook over medium heat for .
- 5
It's done when the eggplant is tender and the pork is cooked through.
- 6
Turn off the heat and drizzle with sesame oil to finish.
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Notes
Scoring the eggplant helps the sauce soak in better. Spread the pork out evenly for consistent cooking.
