Today’s recipe is a flavor-packed stir-fry of juicy, tender eggplant, garlic chives, and meat in a rich, oyster sauce-based glaze—just like a best-selling dish from a popular Japanese diners.
The silky texture of sautéed nasu (Japanese eggplant),
Combined with the punch of garlic, ginger, and meat,
All wrapped in a deep, umami-rich sauce…
☆ This is totally worth standing in line for!
15 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz ground beef and pork blend (or ground pork)
- 3 small Japanese eggplants, cut into 8 wedges each
- 1 bunch garlic chives (nira), cut into 1 1/2-inch-long pieces (4 cm)
- 2 garlic cloves, minced
- 2 slices of fresh ginger, minced
- 2 tsp. sesame oil
- 2 1/2 tbsp. vegetable oil
- A4 tbsp. water
- A2 tbsp. oyster sauce
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. mirin
- A1 tsp. chicken bouillon powder
- A1 tsp. potato starch (or cornstarch)
- A5 shakes black pepper
- Ared chili flakes, to taste (optional)
INSTRUCTIONS
- 1
Prepare the ingredients.
・Cut eggplants into long wedges. (8 wedges per eggplant)
・Chop garlic chives into 1½-inch-long pieces.
・Mince garlic and ginger.
・In a small bowl, combine all A ingredients (water, oyster sauce, sake, mirin, bouillon, potato starch, pepper, chili flakes) to make the sauce. Stir well to prevent the starch from settling.
- 2
Steam-fry the eggplant.
Place eggplant in a large frying pan. Drizzle with 2 tbsp. of the vegetable oil and sprinkle with a pinch of salt.
Cover with a lid and cook over medium heat for about 8 minutes until soft and tender.
Remove from pan and set aside.
- 3
Sauté aromatics and meat.
In the same pan, add the remaining ½ tbsp. of vegetable oil.
Lightly sauté garlic and ginger over medium heat.
Add ground meat and cook thoroughly, breaking it up as you stir.
Continue cooking until the fat becomes clear and the meat begins to brown.
- 4
Combine everything.
Add the cooked eggplant and garlic chives to the pan.
Turn the heat to high and stir-fry briefly.
Pour in the A sauce mixture (stir it again before adding to re-mix the starch).
Cook until the sauce thickens and everything is well coated.
- 5
Finish and serve.
Drizzle with sesame oil and serve immediately.
Best enjoyed over a bowl of freshly-steamed rice!
RecipeID
142
Tips & Notes
・We used "Senryo" Japanese eggplant, known for its thin skin and buttery-soft texture when cooked.
(You can use any Asian eggplant—adjust the steaming time accordingly.)
・Sauté the ground meat thoroughly until the fat turns translucent.
・Use plenty of fresh chopped garlic and ginger for an authentic stamina-boosting effect!
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.