Cut the turnip into 6 pieces and chop the leaves into 3cm pieces. Mix with sugar, salt, and vinegar in a bag and refrigerate for 30 minutes.

Slice the carrot, separate komatsuna stems and leaves, and mince the ginger.

Slice the eggplant and soak in water. Chop the cabbage and green onion.

Mix eggplant with chili oil, then add cabbage, green onion, shrimp, soy sauce, and garlic. Cover and refrigerate.

Season pork with salt and pepper, and marinate with sake. Beat eggs with salt.

Heat salad oil in a pan, cook eggs until half-cooked, and set aside.

Heat sesame oil, sauté ginger, then add pork and cook until browned.

Add carrot and komatsuna stems, cook until softened, then add leaves.

Add water, chicken stock, sugar, and oyster sauce. Adjust seasoning and thicken with cornstarch mixture.

Serve rice topped with eggs and ankake mixture.