Cut off the stems of the eggplants, slice them lengthwise in half, and make a slit to halve their thickness. Thinly slice the shiso leaves and mince the green onion.

In a bowl, mix the ground pork, minced green onion, and salt and pepper until sticky to form the meat mixture.

In a separate bowl, combine the sauce ingredients: sake, sugar, soy sauce, and grated ginger.

Dust the slits of the eggplants with potato starch and stuff each with 1/6 of the meat mixture. Repeat to make 6 stuffed eggplants.

Heat salad oil in a frying pan over medium-low heat. Place the stuffed eggplants in the pan, cover, and cook for 5 minutes. Flip them over, cover again, and cook for another 2–3 minutes.