Thinly-slice the Japanese leek and cut the pork belly into 5cm pieces. Slice the eggplant into 5mm just before cooking.
In a microwave-safe plate, place the eggplant in a single layer and spread the pork belly on top. Sprinkle salt, pepper and half the amount of hon-dashi, then spread the Japanese leeks.
Repeat the same process to make the second layer and sprinkle the grated cheese on top.
Loosely cover with plastic wrap and microwave (500W) for about 4 minutes. Take out the plate and remove the plastic wrap. Top with bonito flakes and it's done .