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Ginger Pork Rolls with Eggplant
4.8 from 92 votes

Ginger Pork Rolls with Eggplant

Ginger Pork Rolls with Eggplant consist of thin slices of pork loin wrapped around crisply cut Japanese eggplant sticks, dusted with potato starch, and cooked in a ginger-flavored soy-mirin sauce. The pork adds richness, while the eggplant contributes a tender and mildly sweet contrast. The dish offers a harmonious blend of savory, sweet, and subtly spicy flavors enhanced by toasted sesame oil and optional yuzu kosho.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 (as
Calories: 304 kcal
Course: Main Course, Appetizer
Cuisine: Japanese

Ingredients

  • 2 Japanese eggplant or 1 long Chinese eggplant; 10 oz, 280 g
  • ½ lb pork loin 1 package shabu shabu meat, thinly sliced
  • 2 Tbsp potato starch or cornstarch
For the Seasonings
  • ½ tsp ginger (grated, with juice; from a 1-inch, 2.5-cm knob)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 1 Tbsp sake (or water)
  • 1 tsp sugar
For Cooking
  • 1 Tbsp sesame oil toasted
  • ½ tsp miso paste
For the Garnish
  • 4 shiso leaves aka perilla, ooba
  • yuzu kosho optional, Japanese citrus chili paste

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. Grate the ginger and measure ½ tsp ginger (grated, with juice).
  3. In a small bowl, combine all the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp sake, 1 tsp sugar, and the grated ginger.
  4. Peel 2 Japanese eggplants with a peeler and soak the peeled skin in water.
  5. Cut the eggplant into 2-inch (5-cm) pieces widthwise, and cut each piece in half.
  6. Then, cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing the color.
  7. Now cut the eggplant skin into julienne strips and continue to soak in water.
  8. Remove any moisture on the eggplant with a paper towel.
  9. Wrap 2 eggplant sticks with a thin slice of pork. Continue with the rest of the ½ lb thinly sliced pork loin.
  10. Sprinkle half of 2 Tbsp potato starch or cornstarch on the pork rolls and spread over the meat. Then, flip over and spread the remaining potato starch or cornstarch. Remove any excess starch.
  11. In a large nonstick frying pan, heat 1 Tbsp toasted sesame oil on medium heat. Add the pork rolls.
  12. Cook them until all sides are golden browned.
  13. Cover the pan with a lid and cook on medium-low heat, until the eggplant is tender, roughly 2–3 minutes.
  14. Add the sauce to the pan.
  15. Coat the pork rolls well by rotating them and spooning the sauce over.
  16. Serve the pork rolls on a plate and pour the sauce on top.
  17. In the same pan (without washing), add the eggplant skin and ½ tsp miso. 
  18. Mix well together and cook on medium-low heat until tender, about 2–3 minutes. Place the cooked eggplant skins on top of the pork rolls.  
  19. Roll up 4 shiso leaves (perilla/ooba) and cut into chiffonade strips.
  20. Garnish the pork rolls with shiso leaves. If you like it spicy, serve with a dab of yuzu kosho (Japanese citrus chili paste). You can put a tiny bit of it on the pork roll and enjoy!

Nutrition Information

Calories 304kcal (15%) Carbohydrates 20g (7%) Protein 29g (58%) Fat 9g (14%) Saturated Fat 2g (10%) Trans Fat 1g (50%) Cholesterol 75mg (25%) Sodium 775mg (32%) Potassium 862mg (18%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 34IU (1%) Vitamin C 4mg (4%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 2 (as

Amount Per Serving

Calories 304

% Daily Value*

Calories 304kcal 15%
Carbohydrates 20g 7%
Protein 29g 58%
Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 775mg 32%
Potassium 862mg 18%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 34IU 1%
Vitamin C 4mg 4%
Calcium 25mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.