Cut off the eggplant stems and slice into bite-sized pieces. Tear the konjac into bite-sized pieces using a spoon.

Cut the pork belly into bite-sized pieces.

Mix the seasoning ingredients (sake, mirin, sugar, miso) in a bowl to create the sauce.

Place the konjac and enough water to cover it in a frying pan. Heat over medium heat until boiling, then simmer for 3 minutes. Drain the water and return the konjac to the pan. Stir-fry over medium heat until the moisture evaporates.

Push the konjac to one side of the pan. Add sesame oil to the empty space and heat over medium heat. Add the pork and stir-fry until its color changes. Add the eggplant and stir-fry until cooked through.