Side Dishes
Steamed Eggplant with Pork Belly
Prep Time 10min | Cook Time 10min | Total 20min
Ingredients
2 servings
| Main Ingredients | |
| Eggplant | 2 |
| Thinly sliced pork belly | 120-150g |
| Shiso leaves | 4 |
| Grated ginger | 1 tsp |
| Sesame oil | 1 tsp |
| Sauce | |
| Soy sauce | 1 tbsp |
| Mirin | 1 tbsp |
| Sake | 1 tbsp |
| Water | 2 tbsp |
Directions
- 1
Remove the stems from the eggplants and cut in half lengthwise. Score shallow cuts on the cut side to help absorb flavor.
- 2
Arrange the eggplants in a frying pan, layer pork on top, and scatter torn shiso leaves.
- 3
Pour the combined sauce over everything.
- 4
Cover with a lid and steam-cook over medium heat for 6-8 minutes.
- 5
It's done when the eggplant is tender and the pork is cooked through.
- 6
Turn off the heat and drizzle with sesame oil to finish.
Notes & Tips
Scoring the eggplant helps the sauce soak in better. Spread the pork out evenly for consistent cooking.