Peel the skin of the eggplant in 3 or 4 stripes lengthwise. Cut into 1 cm slices.
Soak the eggplant in water to prevent the color from degrading when steaming.
Thoroughly mix the seasoning ingredients into the ground pork (This mixture is similar to regular pot stickers, so feel free to add your choice of ingredients, such as shrimp or shiitake mushrooms.)
Add plenty of sake and water to the pork when mixing; it should become fluffy and light.
Pile the pork filler mixture on top of each slice of eggplant, alternating with the meat and eggplant.
Wrap in plastic wrap, and microwave for 10 minutes. The juices will sizzle.
Garnish with shiso leaves, scallions, or grated ginger, pour ponzu on top, and bon appetit (try with sesame oil with soy sauce).
Addendum: Right before popping it in the microwave, lightly sprinkle katakuriko over the top with a tea strainer to make the meat absorb the ponzu better to create a glazed finish.
Story Behind this Recipe
I wanted to prepare a lot of eggplant without using any oil in some healthy way, and wanted to prepare it quickly and simply!!
There's absolutely nothing to it. Make your own version of the meat filling! The eggplants will absorb the oils, but that's no trouble if prepared this way! There's no need to use a stove top!!