Pork Eggplant Cappellini
Ingredients
- 150 grams (5.3 ounces) Japanese eggplant (1 medium sized)
- 150 grams (5.3 ounces) thinly sliced pork cheek or shoulder
- 20 grams (0.7 ounces) toasted sesame seeds (about 3 tablespoons)
- 1 cup dashi
- 2 1/2 tablespoons miso
- 2 teaspoon raw sugar
- 12 grams (0.4 ounces) ginger (1/4-inch piece)
- salt to taste
- 300 grams (10.6 ounces) dried Cappellini
- cilantro leaves for garnish
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