丼（豚バラ肉とナスの丼）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the stem of the eggplant and make shallow cuts on the surface.
Flip it over, make cuts in the same way, and then cut it into irregular pieces.
Mix water (not included in the recipe) and 1/2 teaspoon of salt (not included in the recipe) in a bowl, add the eggplant, submerge the whole thing and leave for 5 minutes.
Cut the green onions diagonally into thin slices 5mm wide.
Cut off the root of the onion and chop into small pieces.
Cut the thinly sliced pork belly into bite-sized pieces and shred.
Drain the eggplant, return it to the bowl and pat dry with kitchen paper.
Add the sesame oil to the bowl of eggplant and stir to coat completely.

器に(A)を入れ、よく混ぜ溶かす。

Place the eggplant in a frying pan, skin side down, and cook over medium heat for 2 minutes.
Flip it over, move it to the side, add thinly sliced pork belly to the empty space, and stir fry while breaking it up.
Once the thinly sliced pork belly has shredded and is about 60-70% cooked, mix everything together.
Once everything is mixed together, add the spring onions and stir fry lightly.
Once the thinly sliced pork belly is cooked through, add 2 and stir fry.
Once everything is well mixed, turn the heat to high and stir fry until the moisture evaporates.
Once the flavors have blended, turn off the heat.

丼にご飯を盛り付け、3を乗せる。
中央に卵黄を乗せ、小ねぎを散らしたら完成。