Video Credits
Original Recipe & Video Creator:
Kospa Saikyou Meshi on Facebook
Nutrition Information
Estimated Calorie Count: ~280 - 320 kcal per serving (Serves 2–3)
Ingredients
Main Ingredients (2–3 Servings):
Thinly Sliced Pork Loin (Pork Shabu): 250 g
Eggplants: 3 pcs
Fresh Ginger (Shoga): 15 g (finely minced/julienned)
Myoga (Japanese Ginger): 1 pc (thinly sliced)
Toasted White Sesame Seeds: 2 tsp
Sesame Oil: 1 tsp
Green Onion (Scallion): As needed (chopped)
Olive Oil: As needed (for searing/roasting)
Seasoning & Sauce:
Yamasa Kore! Uma!! Tsuyu (Tsuyu Seasoning): 3 tbsp
Vinegar: 1 tbsp
Doubanjiang (Chili Bean Paste): 1 tsp
Cooking Procedure
Prep the Aromatics & Sauce:
Finely chop or julienne the fresh ginger, myoga, and green onions.
In a small bowl, whisk together 3 tbsp Kore! Uma!! Tsuyu, 1 tbsp vinegar, 1 tsp doubanjiang, toasted white sesame seeds, and 1 tsp sesame oil to create the fragrant dressing.
Roast the Eggplant:
Slice or score the eggplants.
Heat olive oil in a skillet or pan over medium-high heat and sear the eggplants until softened and nicely charred on all sides. Transfer to a serving platter.
Blanch the Pork:
Bring a pot of water to a gentle simmer (just below boiling).
Swirl the thinly sliced pork loin in the water until cooked through, then drain well to keep it tender.
Assemble & Serve:
Layer the tender pork shabu directly over the warm roasted eggplants.
Top generously with minced ginger, sliced myoga, and green onions.
Pour the fragrant tsuyu-doubanjiang sauce over everything right before serving.
