Cut the eggplants into halves lengthwise, then slice each half into quarters. Mince the green onion, ginger, and garlic.

Coat the eggplants with salad oil in a bowl. Heat a frying pan over medium heat and cook the eggplants until browned (3–4 minutes). Remove and set aside.

In the same pan, sauté garlic, ginger, and ground pork over medium heat until the pork changes color. Add doubanjiang and stir well.

Add green onion and the seasoning ingredients (sake, water, soy sauce). Push the mixture to the sides of the pan and add harusame to the center. Cover and simmer for 4–5 minutes on low heat.

Add the cooked eggplants back to the pan and mix well. Pour in the potato starch mixture and stir until thickened (about 1 minute). Drizzle sesame oil over the dish.