Fried Eggplant and Pork in Marinade

Steps

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1. 1
   In a small pot, combine water, soy sauce, mirin, vinegar, sugar, and dashi powder. Heat over medium heat, stirring occasionally, bring to a boil for about 20-30 seconds, then turn off heat and set aside as the marinade.
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2. 2
   Trim the eggplant stems, cut in half, score the surface shallowly, then cut into two pieces and soak in salted water for about 5 minutes.
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3. 3
   Peel the ginger and cut it into thin julienne strips.
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4. 4
   Season the pork slices lightly with salt and pepper, place them separately in a plastic bag, add the cake flour, and shake to coat evenly.
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5. 5
   Drain and pat dry the eggplant, then fry skin-side down in hot oil for about 1 minute, flip and fry another 1-2 minutes until translucent and soft, then remove.
   ▶ ≈1:06
6. 6
   Fry the flour-coated pork slices in the same oil, flipping occasionally, until crispy and golden, then remove and drain.
   ▶ ≈1:33
7. 7
   In a large bowl, combine the drained eggplant and pork with the ginger and chili, then pour over the prepared marinade and mix well so everything soaks up the flavor.
   ▶ ≈1:39
8. 8
   Transfer the finished dish to a plate or storage container. It tastes even better after chilling.
   ▶ ≈1:53