Step 1

Gather all the ingredients.

Step 2

Discard the ends of the eggplants. Cut them in halves widthwise and then cut into wedges. If you are using the globe eggplant (please know that its skin is tougher than one of the Japanese or Chinese eggplants), cut it into pieces that can have skin so it holds the flesh. Without skin, the eggplant will lose its shape and gets mushy.

Step 3

Wedges should be an equal size for even cooking. Soak them in water for 5 minutes to remove astringency.

Step 4

Cut the green onions where they separate white and green parts. Cut each part into thin rounds and keep them separated.

Step 5

Cut the ginger into thin slices, then julienne, and finally mince them. You will need heaping 1 tsp (or up to you).

Step 6

Mince the ginger (or use a garlic press to mince the garlic).

Step 7

Transfer the eggplant to a tray/plate, and pat dry with a paper towel. Sprinkle potato starch/cornstarch and coat well. You don't want to see any moisture on eggplant because it will splash in the oil.

Step 8

To make the slurry mixture, combine potato starch/cornstarch and water in a measuring cup. Mix well and set aside. You will need to remix the mixture again right before pouring.

Step 9

In a large frying pan, heat ⅓ cup oil on the medium-high heat (or the medium on a professional stove). Add the eggplant in a single layer or fry in batches if the eggplant overlaps.

Step 10

Pan-fry the eggplant until golden brown and transfer to a plate.

Step 11

The oil used for frying eggplant should be all absorbed by the eggplant. Heat the sesame oil on medium heat (medium-low on the professional stove) and add garlic and ginger.

Step 12

Stir fry until they are fragrant. Then add the pork and increase the heat to medium-high (medium on the professional stove).

Step 13

When the pork is 80% cooked, add sake and stir.

Step 14

Add the white part of green onions, Doubanjiang, and Tienmienjiang and stir well to combine. Be careful not to let the sauce get burnt. If the heat is too strong, lower it a bit.

Step 15

Add the chicken broth.

Step 16

Add miso, sugar, and soy sauce.

Step 17

Bring it to simmer and add the eggplant.

Step 18

Coat the eggplant with the sauce and slowly drizzle the slurry mixture.

Step 19

Bring it to simmer and check the consistency of the sauce. If it's too loose, let the moisture evaporate. If the sauce is too thick, you can drizzle a small amount of water to loosen up. When the consistency is good, drizzle rice vinegar over the sauce to finish it up.

Step 20

Add the green part of green onions right before serving. Serve over steamed rice in a bowl or on a plate by itself. Enjoy!

Step 21

You can store in an airtight container and keep it in the refrigerator for up to 3 days and in the freezer for up to 3-4 weeks.