Eggplant and Ground Pork Rice Bowl

Steps

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1. 1
   Cut the eggplant into approximately 1.5 cm cubes.
   ▶ ≈1:45
2. 2
   Place the cubed eggplant in a plastic bag, add potato starch, and shake thoroughly to coat completely.
   ▶ ≈2:18
3. 3
   Mix together miso, sugar, soy sauce, mirin, sake, and water, stirring until the sugar is completely dissolved and the miso is smooth.
   ▶ ≈2:33
4. 4
   Separate the egg into white and yolk. Use only the yolk for the bowl.
   ▶ ≈3:18
5. 5
   Heat sesame oil in a frying pan over medium heat for about 30 seconds, then add the starch-coated eggplant and stir-fry for about 3 minutes until tender.
   ▶ ≈3:39
6. 6
   Push the eggplant to the side of the pan, add the ground pork to the empty space, and cook, breaking it apart, until about half cooked and slightly browned.
   ▶ ≈4:16
7. 7
   Pour in the prepared sauce mixture and stir-fry for about 1 minute until the liquid evaporates and the sauce coats everything well.
   ▶ ≈4:52
8. 8
   Serve the eggplant and ground pork mixture over rice, place the egg yolk in the center, and sprinkle with sesame seeds and green onion.
   ▶ ≈5:19