Ingredients
1/4 Onion
1 Japanese leek
1/2 tbsp Katakuriko
100 grams Ground pork
2 Eggplant
Method
Sources
📖
Recipe1M+
dataset
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Record your recipes and experiments — organized cooking journal
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mince the onion and leek. add in the ingredients and knead together (the picture shows the recipe doubled). slice the eggplant into 5mm thick rounds. coat lightly with katakuriko (not listed). sandwich the pork stuffing from step 2 between two eggplant slices (the filling layer should be about 5mm thick). fry the sandwiched rounds in an oiled pan. when one side has browned, gently flip to cook the other side. cook the other side by covering the pan with a lid and steaming for about 5 minutes over low heat. drizzle with yakiniku sauce to finish. if you like, sprinkle with shichimi spice or garnish with japanese mustard. if you have leftover filling, just fry it up and season with the yakiniku sauce.