Step 1

Gather all the ingredients.

Step 2

Grate ginger and you will need ½ tsp of grated ginger.

Step 3

In a small bowl, combine all the ingredients for the sauce.

Step 4

Peel the eggplant with a peeler and soak the peeled skin in water.

Step 5

Cut the eggplant into 2 inch (5 cm) pieces widthwise, and cut each piece in half.

Step 6

Then cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing the color.

Step 7

Now cut the eggplant skin into julienne strips and continue to soak in water.

Step 8

Remove any moisture on the eggplant with a paper towel.

Step 9

Wrap 2 eggplant sticks with a thinly sliced pork. Continue with the rest of pork slices.

Step 10

Sprinkle half of the potato/corn starch on the pork rolls and spread over the meat. Then flip over and spread the remaining potato/corn starch. Remove any excess starch.

Step 11

In a large non-stick frying pan, heat sesame oil on medium heat. Add the pork rolls.

Step 12

Cook them until all sides are golden browned.

Step 13

Cover the pan with a lid and cook on medium-low heat, until the eggplant is tender roughly 2-3 minutes.

Step 14

Add the sauce to the pan.

Step 15

Coat the pork rolls well by rotating them and spooning the sauce over.

Step 16

Serve the pork rolls on a plate and pour the sauce on top.

Step 17

In the same pan (without washing), add the eggplant skin and miso.

Step 18

Mix well together and cook on medium-low heat until tender, about 2-3 minutes. Put them on top of the eggplant.

Step 19

Roll up the shiso leaves and cut into chiffonade strips.

Step 20

Garnish the pork rolls with shiso leaves. If you like it spicy, serve with a dab of yuzu kosho. You can put a tiny bit of it on the pork roll and enjoy!