Step 1

Gather all the ingredients.

Step 2

In a small bowl, combine 2 Tbsp miso, 1-2 tsp granulated sugar, 1 Tbsp mirin, and 1 Tbsp sake and mix all together until miso is completely dissolved.

Step 3

Add 1 Tbsp soy sauce and 2 Tbsp water. Mix well and set aside.

Step 4

Cut the eggplants into bite-size pieces. I use "Rangiri" cutting technique to increase the surface so it cooks evenly and adds more flavor. Soak the eggplants in water to prevent the color from changing.

Step 5

Cut the white part of the negi (leek/green onion) diagonally. Cut the green parts of the green onion diagonally and keep it for garnish.

Step 6

Slice the garlic clove and ginger thinly.

Step 7

Add the oil to a frying pan over medium heat. Cook the garlic and ginger until fragrant.

Step 8

Add the white part of negi and pork.

Step 9

Stir fry until the pork is almost cooked through (80%). Then add the eggplant and stir fry until it becomes slightly tender.

Step 10

Add the sauce and lower the heat to medium-low heat.

Step 11

Cook covered for 5 minutes. If there is not enough liquid/steam, add 1 Tbsp water.

Step 12

When the eggplant is tender, turn off the heat and serve the stir fry over steamed rice. Garnish with sliced green onion on top.