Teriyaki Eggplant & Pork Mince.
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Composition - Teriyaki Eggplant & Pork Mince:
- Require 250-300 g for Pork Mince.
- Provide 2 of Spring Onions *finely chopped, save some green parts for topping.
- Give 1 teaspoon - grated Ginger.
- You need 1 teaspoon - grated Garlic.
- Give of Salt & Pepper.
- Need of Plain Flour.
- Require 2 for medium Eggplants.
- Need 2 tablespoons Oil for cooking.
- Provide - Teriyaki Sauce.
- Prepare 2 tablespoons for Soy Sauce.
- Need 1 tablespoon for Sugar.
- Prepare 1 tablespoon - Mirin.
- Require 2 tablespoons of Water.
- Prepare 1/2 teaspoon for Potato Starch Flour.
Teriyaki Eggplant & Pork Mince steps:
- Combine Pork Mince, Spring Onion, grated Ginger and Garlic in a bowl, lightly season with Salt and Pepper, and mix very well until it gets pasty texture..
- Cut Eggplants into 8mm thick slices, make pairs with similar size slices, and place on a large tray. Sprinkle with Plain Flour..
- Shape the Pork mixture into thin patties in the size similar to the Eggplant slices. Sandwich it with two Eggplant slices..
- Heat Oil in a large frying pan, cook Eggplant and Pork sandwiches covered with a lid over medium heat until browned. Turn them over, cover with the lid, and cook until browned..
- Meanwhile, make ‘Teriyaki’ Sauce by mixing all the ingredients. Lower the heat, pour the sauce and cook until the sauce thickens, turn them over so that both sides get covered with the sauce..
- Arrange them on a serving plate, sprinkle with the saved Spring Onion, and serve..
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