Foryoueats: Miso Pork and Eggplant Stir Fry

Ingredients

• 2 Japanese or Chinese eggplants (or 1 globe eggplant)
• 1 Tokyo negi (naga negi; long green onion) (use the white part only; or use several green onions)
• 1 green onion/scallion (for garnish)
• 1 clove garlic
• 1 knob ginger (1 inch, 2.5 cm; peeled)
• 1 Tbsp neutral oil
• ¼ lb thinly sliced pork (I use komagire pre-cut pieces; buy pre-sliced at a Japanese grocery store or thinly slice meat at home and then cut into bite-size pieces)
• For the Seasonings:
• 2 Tbsp miso (I used Hikari Miso® Organic Red Miso)
• 1 tsp sugar (add more if your miso is salty)
• 1 Tbsp mirin
• 1 Tbsp sake
• 1 Tbsp soy sauce
• 2 Tbsp water (or more, if necessary)
• For Serving as a Donburi Rice Bowl (optional):
• 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)