Cut the stems off the shiso leaves and slice them into thin strips. Remove the stems from the eggplants, cut them into six vertical slices, and then halve them lengthwise.

Cut the pork into bite-sized pieces and coat them with potato starch.

Heat salad oil in a frying pan over medium heat. Add the pork and stir-fry until the color changes. Add the eggplants and stir-fry until they absorb the oil and become tender.

Add the seasonings (sake, mirin, soy sauce, and garlic) and stir-fry over medium heat until the sauce thickens.