Ingredients:

  • 2 medium Japanese eggplants
  • 1 tbsp Cornstarch
  • 1 tbsp Neutral oil
  • 1 sheet Nori
  • 3 tbsp Soy sauce
  • 3 tbsp Mirin
  • 2 tbsp Sake
  • 1.5 tbsp Coconut sugar
  • 1 tsp Rice vinegar
  • 2 cups Steamed Japanese short-grain rice
  • 1 tsp Toasted sesame seeds
  • 1 stalk Scallion, finely sliced

Instructions:

  1. Peel the 2 medium Japanese eggplants in alternating strips to create a patterned look, then cut them in half lengthwise.
  2. Steam the eggplant halves for about 5 to 7 minutes until they are tender but still hold their shape. Note: Don't overcook them here or they will fall apart in the pan.
  3. Remove from the steamer and let them cool for a minute, then gently press them flat with the back of a spoon.
  4. Use a sharp knife to score the flesh side in a diamond pattern, being careful not to cut all the way through the skin.
  5. Dust the scored side lightly with the 1 tbsp cornstarch, tapping off any excess.
  6. Heat the 1 tbsp neutral oil in a pan over medium heat until it shimmers and a drop of water sizzles.
  7. Place the eggplant in the pan, scored side down, and sear for 3 minutes until golden brown and slightly crispy.
  8. While the eggplant sears, whisk together the 3 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake, 1.5 tbsp coconut sugar, and 1 tsp rice vinegar in a small bowl.
  9. Flip the eggplant and pour the sauce into the pan, letting it bubble and reduce.
  10. Simmer for 2 minutes until the sauce is thick, glossy, and syrupy.
  11. Place a strip of the 1 sheet nori on top of each fillet to represent the skin before serving over the 2 cups steamed rice.