Categories:Viewed: 61 - Published at: 7 years ago


  • 2 Eggplant
  • 1/4 Onion
  • 1 Japanese leek
  • 2 leaves Green shiso leaves
  • 100 grams Ground pork
  • 1/2 Egg
  • 1/2 tbsp Katakuriko
  • 1 Salt and Pepper
  • 3 tbsp Storebought yakiniku sauce


  • 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.