This dish takes fresh summer eggplant, stuffs it with lightly seasoned ground meat, and cooks it in a frying pan with a rich sauce until tender and juicy—a true seasonal favorite in Japan.

In Yakuzen, eggplant is known for its ability to clear excess heat, cool the body, stop bleeding caused by heat, and promote urination to help ease swelling.

The secret to making this dish especially nourishing is adding shredded shiso and fresh ginger. These warming ingredients balance out the naturally cooling nature of eggplant, creating harmony for both body and flavor.

And best of all—it’s absolutely delicious. A must-try summer dish that’s both satisfying and good for your health!

Ingredients

4 medium-sized Eggplants
400g Ground pork (or chicken)
6 Shiso leaves (Chopped)
4 shakes Salt and Pepper
2 tsp chopped Fresh ginger

<Sauce Ingredients>
4 tbsp Sake
2 tbsp Sugar (cane sugar recommended)
3 tbsp Soy sauce
1 tbsp Mirin

Method

Step 1 – Prepare the eggplants: remove the stems and slice each one in half lengthwise. Make deep lengthwise cuts into the flesh, being careful not to cut all the way through. These cuts create pockets to hold the meat filling securely.

Step 2 – In a mixing bowl, combine the ground pork, chopped shiso, salt and pepper, and chopped ginger. Mix well with your hands or a spoon until the mixture is sticky and well-blended.

Step 3 - In a small bowl, combine the sauce ingredients and mix well, then set aside.

Step 4 – Lightly dust the surface and cuts of the eggplant with potato starch. This helps the filling stick and keeps the eggplant tender during cooking.

Step 5 – Stuff the pork mixture into the eggplant slits, pressing gently so it holds together.

Step 6 – Heat 1 tablespoon of cooking oil in a frying pan over medium-low heat.

Step 7 – Place the stuffed eggplants in the pan, cover with a lid, and cook for about 10 minutes. Flip carefully and cook for another 5 minutes, until the meat is cooked through and the eggplant is tender.

Step 8 - Pour the prepared sauce into the pan and let it coat the eggplants evenly. Be gentle so they don’t break apart.

Step 9 – Transfer to a serving plate, drizzle with the sauce, and serve hot. Enjoy this juicy, savory summer dish!