Soy-glazed eggplant donburi

[ioplokon]

This a recipe from Just One Cookbook that I'd been meaning to make for a while & I finally had some leftover rice. I gave a simple summary of the method here, but the version on the site has photos, recommendations, and in-depth instructions. Though, just a warning, it also includes calories and nutrition information at the bottom of the instructions, so don't scroll below step 12 (presentation) if you'd rather not see that.

The recipe for the eggplant is really simple. You just cut into thin, long strips (preserving as much contact w/ the peel as you can for structural integrity). Salt & let sit for 20 mins. Pull out 4 Tbs soy sauce & 2 Tbs mirin. Prepare grated/chopped ginger while you wait. Dry & coat with potato/corn starch (or flour). Heat 2Tbs vegetable oil in a pan. Add eggplant. Sear 3-4 mins. Reheat rice while waiting. Add 2 Tbs more oil & flip the eggplant. Sear again for 3-4 mins. Add soy sauce and mirin, stir around & simmer until eggplant is coated. Serve on top of rice & garnish with green onion or similar.

I also added some fried tofu because I had it already in my fridge, but I think this would have been great and filling w/ the eggplant alone.