This is one of my favorite pork dishes and I received a special request to post this recipe on the blog from my very good friend in Japan. This is something that you won’t find on menus at your local Japanese restaurants. It’s more like a home styled cooking and the type of dish that I love to share on my blog. The combination of pork, eggplant, and shiso leaf is just simply amazing!
It’s a very easy dish to prepare, but you will be surprised with the complexity of the flavors it offers. I hope you can find Shiso leaf around where you live because this is not a familiar herb you can find in a local American supermarket. Of course you can cook without it, but I have to say you would be missing some important essence. Hope you will like this dish!
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- Peel the eggplant and chop the skin into small pieces, then soak it in water. Cut the eggplant into 1 ½ inch sticks (see picture below) and also soak in water for 5 minutes.
- Wrap 2 eggplant sticks with a piece of sliced pork.
- Sprinkle half of corn starch on the pork rolls and spread over the meat. Then turn the pork rolls and spread the remaining of corn starch on the pork rolls. Remove excess.
- In a large non-stick frying pan, heat sesame oil on medium heat. Cook the pork rolls until all the sides are golden browned.
- Cook covered for 3 minutes on medium-low heat. Poke the eggplant to see if it’s cooked through. Then add seasonings.
- Coat the meat well by rotating the pork rolls, for 2-3 more minutes. Then transfer only pork rolls onto a platter.
- In the same pan, cook the eggplant skins on medium heat. When they are soft, add miso and mix well. Cook covered on medium-low heat for a minute.
- Put the eggplant skins over the pork rolls and garnish Shiso leaves. If you like it spicy, dip in Yuzu Kosho to eat.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.