Today’s dish is a comforting Japanese-style eggplant stir-fry, topped with a sweet and savory soy-dashi flavored pork sauce—a big hit at hearty set-meal diners in Japan.
Sure, Mapo Eggplant is a delicious Chinese-style option,
but this sweet, dashi-based soboro (crumbled meat) sauce is a gentle, yet rich Japanese alternative.
Eggplants are at their peak season in the summer—cheap and tasty!
Make a big batch and eat it up while it's hot!
20 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.
- 4 oz ground pork
- 4 Japanese eggplants
- 1 stalk Japanese long green onion (naganegi), sliced diagonally
- 2 garlic cloves, minced
- 2 small slices of fresh ginger, minced
- 4 tbsp. vegetable oil
- a pinch of salt
- a pinch of pepper
- A3/4 cup water
- A2 tbsp. mirin
- A2 tbsp. sake (or dry white wine)
- A2 tbsp. mentsuyu (4x concentrate)
- A1 1/2 tbsp. potato starch (or cornstarch), mixed with water
INSTRUCTIONS
- 1
Prepare the ingredients.
・Cut eggplants into 6 long wedges.
・Mince garlic and ginger.
・Slice the green onion diagonally into ½-inch-thick (1 cm) pieces.
・In a bowl, mix all A ingredients thoroughly (water, mirin, sake, mentsuyu, and potato starch). Starch tends to settle quickly—stir again before using.
- 2
Cook the eggplant.
Heat 3 tbsp. of the vegetable oil in a frying pan over low heat.
Add eggplant with a pinch of salt and cook slowly, turning occasionally, until soft and silky.
Optional but recommended: deep-fry for even better texture and flavor.
- 3
Make the aromatic base.
In the same pan, add the remaining 1 tbsp. of oil.
Gently sauté the minced garlic and ginger over low heat until fragrant.
This creates a flavor-rich aromatic oil that is the base of the dish.
- 4
Cook the pork.
Add the ground pork and season with a pinch of salt and pepper.
Increase heat to medium-high and cook thoroughly until the meat starts to sizzle and the oil becomes clear (no cloudiness).
This step develops umami.
- 5
Combine and simmer.
Add the cooked eggplant and sliced green onion to the pan.
Pour in the A mixture and stir continuously until thickened.
Let it simmer for about 3 minutes until the sauce fully thickens and coats the ingredients.
(Important: stir the starch mixture before adding to avoid lumps.)
RecipeID
144
Tips & Notes
・Adjust how you cut the eggplant depending on the variety.
Wedges or chunks both work well.
・If making ahead, fry the eggplant thoroughly to reduce excess moisture.
For best results, deep-fry or pan-fry the eggplant first.
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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.