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 bowl, add glutinous rice flour, salt and sugar. Mix well. Then pour water over the flour. Mix well.
2. Transfer into a cooking pot. Cook over medium heat, stirring constantly until smooth and silky (usually it take about 2 to 4 minutes here).
3. Transfer the mochi onto your working board, then roll it out to about 5mm thickness with a rolling pin. Then cut into small pieces of about 2 x 2cm.
4. Place them onto a plate lightly covered with potato starch.
5. Let it to dry for 2 to 3 days. During this time, flip the mochis so all sides dry up and harden. Cover them at night.
6. After a few days, mochi must be hard. Add oil to a deep enough pan and heat over medium heat. Remove excess potato starch and dip the mochis in the hot oil (about 160℃). Turn the okaki occasionally, cook them until lightly browned (or more).