Add the ground pork, green onion, ginger, sake, salt, sugar, and soy sauce to a bowl. Mix well.

Mix by pressing the mixture against the sides of the bowl until it turns pale and sticky—this is the key to a good texture!

Wash the eggplants well. Cut off the stem and bottom, then cut each eggplant into 8 equal pieces.

Use a spoon (a 1/2 teaspoon works well) to scoop out some of the inside of each eggplant piece.

Roughly chop the scooped-out eggplant and mix it into the meat filling.

Dust the inside of each eggplant piece with potato starch using a tea strainer. Shape the meat filling into balls, press out any air, and stuff into the eggplant pieces, smoothing the tops.

Cut a piece of parchment paper about 12 x 24 inches (30 x 60 cm). Place one eggplant’s worth of shumai in the center. Fold the long sides together several times, then fold the other two sides the same way and twist the corners closed.

Place on a microwave-safe plate and microwave at 600W for 6 minutes.

After microwaving, the parchment will puff up with steam. Carefully open it to avoid burns. Cook 2 servings (1 eggplant) at a time.

Check that the center of the meat filling is fully cooked. Arrange on a plate and sprinkle with chopped scallions.

Serve with ponzu sauce or mustard if you like. The eggplant soaks up the delicious meat juices and turns meltingly juicy! It’s hearty yet healthy.