Cut off the stems of the eggplants and slice them into quarters lengthwise. Separate 3 sansho leaves for garnish and finely chop the remaining leaves.

In a bowl, mix the chopped sansho leaves with the seasoning ingredients (sake, mirin, sugar, and miso).

Heat sesame oil in a frying pan over medium heat. Add ground pork and stir-fry until the color changes. Add the eggplants and stir-fry until coated with oil. Cover and steam on low heat for about 2 minutes.

Remove the lid and add the prepared seasoning mixture. Stir-fry until the liquid is almost gone.