Gulungan Babi Jahe dengan Terong

Instructions

1. Gather all the ingredients.
2. Grate the ginger and measure ½ tsp ginger (grated, with juice).
3. In a small bowl, combine all the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sake, 1 Tsp sugar, and the grated ginger.
4. Peel 2 Japanese eggplants with a peeler and soak the peeled skin in water.
5. Cut the eggplant into 2-inch (5-cm) pieces widthwise, and cut each piece in half.
6. Then, cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing the color.
7. Now cut the eggplant skin into julienne strips and continue to soak in water.
8. Remove any moisture on the egg plant with a paper towel.
9. Wrap 2 eggplant sticks with a thin slice of pork. Continue with the rest of the ½ lb thinly sliced ​​pork loin.
10. Sprinkle half of 2 Tbsp potato starch or cornstarch on the pork rolls and spread over the meat. Then, flip over and spread the remaining potato starch or cornstarch. Remove any excess starch.
11. In a large nonstick frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Add the pork rolls.
12. Cook them until all sides are golden brown.
13. Cover the pan with a lid and cook on medium-low heat, until the eggplant is tender, roughly 2–3 minutes.
14. Add the sauce to the pan.
15. Coat the pork rolls well by rotating them and spooning the sauce over.
16. Serve the pork rolls on a plate and pour the sauce on top.
17. In the same pan (without washing), add the eggplant skin and ½ tsp miso.
18. Mix well together and cook on medium-low heat until tender, about 2–3 minutes. Place the cooked eggplant skins on top of the pork rolls.
19. Roll up 4 shiso leaves (perilla/ooba) and cut into chiffonade strips.
20. Garnish the pork rolls with shiso leaves. If you like it spicy, serve with a dab of yuzu kosho (Japanese citrus chili paste). You can put a tiny bit of it on the pork roll and enjoy!