Cut off the stem of the Kamo eggplant and slice it into 2cm thick rounds.

Heat half of the salad oil (2 tbsp) in a frying pan, add the eggplant, cover with a lid, and cook on low heat for 5 minutes. Flip the eggplant, add the remaining salad oil (2 tbsp), cover again, and cook for another 5 minutes until tender. Remove from the pan.

For the meat miso: In the same pan, heat sesame oil, add ground pork, grated garlic, and grated ginger. Stir-fry over medium heat until the pork is cooked. Add the remaining meat miso ingredients, mix well, cover, and simmer on low heat for 5 minutes. Add the potato starch mixture and heat until thickened.