• Pork shoulder, bite-sized piecesabout 150g
• Eggplant3
• Bell pepper4-5
• Salad oil4 tbsp
• ★Miso3 tbsp
• ★Sugar3 tbsp
• ★Sake1 1/2 tbsp
• ★Mentsuyu (3x concentrate)1 tbsp
• ★Doubanjiang (spicy bean paste)1/2 to 1 tsp

1. 1

   Cut the about 150g of pork into bite-sized pieces. Remove the stems from the 3 eggplants and cut them into bite-sized irregular pieces.

2. 2

   Cut the 4-5 bell peppers in half lengthwise, remove the seeds, and cut into bite-sized irregular pieces.

3. 3

   In a bowl, combine 3 tbsp miso, 3 tbsp sugar, 1 1/2 tbsp sake, 1 tbsp mentsuyu, and 1/2 to 1 tsp doubanjiang. Mix well.

4. 4

   Heat a frying pan, add 3 tbsp salad oil, then add the pork, eggplant, and bell pepper. Stir-fry.

5. 5

   To ensure the oil is well absorbed into the eggplant, add the remaining 1 tbsp salad oil during cooking and continue stir-frying.

6. 6

   Once everything is cooked through, add the ★ seasonings and toss everything to coat evenly.

You can adjust the amounts of pork, eggplant, and bell pepper to your preference. Since there's plenty of combined seasoning, it works fine even if you increase the amount of ingredients slightly.

• Calories380 kcal
• Protein18.5 g
• Fat24 g
• Carbs18 g
• Sodium2.8 g