1. In a small bowl, add all ingredient A and mix. Set aside.
2. In a wok, add vegetable oil (~50ml) and 1 tbsp sesame oil. Add eggplants and cook until it softens. Then transfer the eggplants onto a plate and set aside. In the same wok, fry the garlic and ginger until fragrant. Add the ground pork and cook until the meat is no longer pink.
3. Add back the eggplants and cook together with the meat. Then add leek and cook for a few more minutes.
4. Add ingredients A (mixed) and cook for a few minutes.
5. Stir katakuriko/potato starch dissolved with water thoroughly. Thicken the sauce. Bring to a rolling boil again and turn off the heat.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add the onion and cook until wilted or lightly browned. Let it cool and set it aside.
2. Meanwhile, in a large bowl, add the ground meat and salt (7g). Mix and knead.
3. Add cooled cooked onions and ingredients A (soaked panko/bread crumbs, mayonnaise, egg and sugar). Mix it all well with your hands until it gets sticky.
4. Shape the mixture into about 8 patties. In a large skillet, heat 2 or 3 tbsp oil over medium-high heat. Place the patties gently on the frying-pan. Cook for a few minutes until nicely browned and flip the patties.
5. When both sides of the patties are nicely browned, add about 1cm hot water in the frying-pan. Reduce the heat to medium-low and cover. Simmer for about 5 mins.
6. Remove the cover (some water must remain) and add all the sauce ingredients. Simmer until the sauce has thickened (or for a few minutes).
1. Rinse the salmon in cold water. Dab with with kitchen towel to dry.
2. Spread salt evenly over salmon fillets. Layer the salmon and kitchen paper towels loosely, then transfer the stack to a plastic case. Cover with a lid.
3. Keep in the fridge overnight.
4. Remove the salmon from the fridge. Heat 1 tbsp of vegetable oil in a skillet over medium-high heat, then place salmon skin side down. Cook for a few minutes, then flip until it is cooked through (be careful not to overcook).
If you don't cook the Salmon right away, then freeze it. Wrap each piece of salmon in plastic wrap and store in the freezer for up to a month.