Eggplant Pork Rolls

• 1 medium Eggplant
• 8 slice Thinly sliced pork belly
• 1 dash Salt and pepper
• 1 Cake flour
• 3 tbsp Amasu.
• 1 tsp Sesame oil
• 1 pinch Shichimi spice

1. Peel the eggplant skin off in random places, cut into eighths lengthwise, and lightly coat with cake flour.
2. Cut the pork belly meat in half horizontally.
3. Wrap the eggplant from the end with the most fat, and wrap the remaining half over the top of the other meat.
4. Cook the rolls from Step 3 in a frying pan without oil.
5. Roll around the pan to cook the meat, cover with a lid, and steam cook for about a minute.
6. Wipe out the fat that comes out of the meat from the frying pan with paper towels.
7. Mix the ingredients together and sprinkle it over the rolls from Step 6.
8. Coat the rolls with the sauce over medium heat, and they're done.
9. Cut the rolls into easy-to-eat portions, transfer to plates, and enjoy.

eggplant, pork belly, salt, flour, amasu, sesame oil, shichimi

Taken from cookpad.com/us/recipes/169824-eggplant-pork-rolls (may not work)