Pork Shabu-Shabu and Eggplant with Aromatic Sauce

Name: Pork Shabu-Shabu and Eggplant with Aromatic Sauce
Ingredients: 9 oz thinly sliced pork for shabu-shabu (about 250g); 2 eggplants; 2 heads baby bok choy; 5 shiso leaves; 2 myoga ginger; 2 scallions; 4 inches daikon radish (about 10cm); 1/2 tablespoon grated garlic (about 7g); 1 teaspoon grated ginger (about 5g); 3 tablespoons soy sauce (about 45ml); 1 tablespoon rice vinegar (about 15ml); 2 tablespoons toasted sesame oil (about 30ml); 2 teaspoons sugar (about 8g); 2 teaspoons toasted sesame seeds (about 6g); Salt and pepper, to taste

Syansai @cook_40278142

On 8/15/2014, this recipe made it into the Top 10 most popular searches, and on 9/13 it became a trending recipe. Thank you to everyone!
Recipe background: I wanted to eat eggplant, but thought it might not be filling enough for the boys, so I combined it with refreshing pork shabu-shabu.

Syansai @cook_40278142

Saved

Ingredients

9 ozthinly sliced pork for shabu-shabu (about 250g)
2eggplants
2 headsbaby bok choy
5shiso leaves
2myoga ginger
2scallions
4 inchesdaikon radish (about 10cm)
1/2 tablespoongrated garlic (about 7g)
1 teaspoongrated ginger (about 5g)
3 tablespoonssoy sauce (about 45ml)
1 tablespoonrice vinegar (about 15ml)
2 tablespoonstoasted sesame oil (about 30ml)
2 teaspoonssugar (about 8g)
2 teaspoonstoasted sesame seeds (about 6g)
Salt and pepper, to taste

Saved

Steps

1

Bring a pot of water to a boil, add a splash of cooking sake, and swish the pork slices in the water until they change color. Drain in a colander and let cool.
2

Cut the eggplants lengthwise into quarters, then slice each piece diagonally in half. Sprinkle with salt and let sit for a while.
3

Once the eggplant releases moisture, pat dry with paper towels and pan-fry until golden.
4

Tear the shiso leaves by hand. Slice the myoga ginger in half lengthwise, then thinly slice. Thinly slice the scallions. Grate the daikon radish and squeeze out excess water.
5

Blanch the bok choy in boiling water with a pinch of salt, then cut into 1-inch pieces (about 3cm) and squeeze out excess water.
6

Combine all the sauce ingredients in a bowl. First, toss the pork with the sauce, then add the eggplant, bok choy, shiso, and myoga. Gently mix everything together.
7

Serve on a plate, top with grated daikon and sliced scallions, and drizzle with any remaining sauce.