Trim the stems off the eggplants and then slice enough off the bottom of each eggplant off so that they can sit upright without falling over.
Use a peeler to peel away alternating stripes in the skin.
Slice the eggplants in half from side-to-side.
Carve out some of the eggplant to make a bowl, but leave about 1 inch (2.5cm) of eggplant around the sides.
In a small bowl, combine the hatcho miso, mirin, sake and sugar and mash together until they form a smooth sauce.
Heat a pot with 2-3-inches of oil until it reaches 340 degrees F (170 C). Prepare a paper towel lined wire rack.
Fry the eggplant, turning periodically for about 2-3 minutes or until a skewer easily passes through the bottom of each cup.
Drain the eggplant cups upside-down, gently patting away any excess oil.
Add the oil and ginger into a sauté pan, and fry until the ginger is fragrant. Add the pork and stir-fry, breaking up the clumps until the pork is cooked.
Drain any excess oil from the pork and then add the miso sauce. Cook until the miso forms a shiny glaze coating each crumb of meat.
Divide the pork between the 4 eggplant cups and top with the minced scallions.
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