Grilled Eggplant and Pork Skewers with Sesame Soy Glaze

Ingredients (Serves 2)

• 2 Japanese eggplants (about 140g)
• 6 slices thinly sliced pork belly (about 120g)
• Chopped green onion, to taste
• Salt and pepper, to taste
• 2 tablespoons sake
• 1 tablespoon sesame oil
• 2 tablespoons Kewpie Japanese-style Soy Sauce with Sesame Seeds Dressing
  

Instructions

1. Cut off the stems from the eggplants. Insert a skewer firmly through each, then slice into a spiral pattern around the skewer.
2. Season the pork belly with salt and pepper. Wrap the slices into the spiral cuts of the eggplants.
3. Heat sesame oil in a frying pan. Sear the skewers until browned on all sides, then add sake and cover with a lid to steam.
4. Once the pork is cooked through, remove the lid and add the sesame soy dressing. Let it simmer while turning to glaze thoroughly.
5. Transfer to a plate and top with chopped green onion before serving.

Tips

• For easier slicing, angle your knife slightly at the base of the eggplant and twist the top end while cutting.