Inspired by Lunar New Year flavors, this dish features savory minced pork glazed in Kikkoman Teriyaki Takumi Sauce, cooked until glossy and deeply aromatic. The rich, umami-packed pork pairs beautifully with tender eggplant, soaking up the sweet-salty teriyaki sauce. It’s a comforting, celebratory dish meant for sharing—bold in flavor, simple in spirit, and perfect for welcoming the new year around the table.
Cut the eggplant into rolling chunks. Mince the garlic. Slice the chili peppers into rings. Finely chop the scallions, keeping the white and green parts separate.
2
Sprinkle salt over the eggplant and toss well. Let it sit for 10–15 minutes to draw out excess moisture.
3
Rinse the eggplant thoroughly a few times, then squeeze out as much water as possible and set aside.
4
Heat oil in a pan over medium-high heat. Add the eggplant and sear for 10–15 seconds per side, just until the color turns vibrant. Remove from the pan and set aside.
5
Using the left oil in the pan. Add the minced pork and stir-fry until lightly browned and slightly crispy.
6
Add the minced garlic, scallion whites, and sliced chili peppers, and stir-fry until fragrant. (Reserve a small portion of minced garlic for finishing.)
7
Add in Kikkoman Teriyaki Takumi Sauce and stir-fry until the sauce becomes aromatic. Add ½ cup of water and bring to a boil.
8
Return the eggplant to the pan and cook over high heat for 2–3 minutes.
9
Stir in the cornstarch slurry and toss until the sauce thickens and evenly coats the ingredients.
10
Increase the heat to reduce the sauce. Finish by adding the reserved garlic and scallion greens. Toss well and remove from heat.
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