Grate the daikon and squeeze out excess water. Mince the onion and microwave for 1 minute at 600W to soften. Slice the eggplant into bite-sized pieces.

Mix breadcrumbs and milk in a bowl to moisten.

Combine ground pork, salt, and pepper in a bowl and mix until sticky. Add the onion and breadcrumb mixture, then divide into two portions and shape into oval patties.

Heat salad oil in a pan and cook the eggplant until browned, then remove. In the same pan, cook the patties on medium heat until browned, cover, and steam on low heat for 5 minutes. Remove from the pan.

Combine sauce ingredients in the pan and bring to a boil, stirring to thicken.