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1
Combine the eggplant, bell pepper, and bamboo shoots in a bowl and cover with cold water.
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2
Soak for 10 minutes, then drain well.
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3
In the meantime, mince the green parts of the scallions and thinly slice the white parts on an angle, and set aside.
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4
Combine the sake, miso, tahini, soy sauce, tobanjan, mirin, and dashi in a bowl and set aside.
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5
In a small bowl or cup, mix together the cornstarch and water to make a smooth paste, and set aside.
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6
Heat the vegetable oil in a saute pan set over medium-high heat.
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7
Add the garlic and ginger.
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8
Cook, stirring constantly, until the garlic is golden brown, about 2 minutes.
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9
Add the pork and minced green scallion.
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10
Use a wooden spatula to combine these ingredients with the garlic and ginger.
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11
Cook for 3 minutes, then add the vegetables and cook for 1 minute longer.
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12
Add the sesame oil and decrease the heat to medium.
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13
Cook for 3 minutes longer, constantly stirring to combine the pork.
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14
Add the sake and miso mixture, mixing well.
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15
Add the cornstarch mixture (be sure to whisk it again if the cornstarch and water have separated).
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16
Stir well and cook until the sauce thickens, about 2 minutes.
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17
Remove from the heat.
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18
Place a large pot of water over high heat and bring to a boil.
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19
Add the udon noodles and cook, following package instructions.
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20
Drain well.
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21
Divide the noodles among 4 plates.
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22
Return the sauce to the stove top and set over medium heat; stir until the sauce is heated through, then pour one-fourth of the sauce over each plate.
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23
Garnish each with 1 tablespoon of the reserved sliced white scallion.
