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Soy-Glazed Eggplant Donburi
Ingredients
- 3X
- 2 Japanese or Chinese eggplants (7 oz, 200 g; for a globe eggplant, cut into wedges or rounds with the skin on to hold its shape while cooking)
- ½ tsp Diamond Crystal kosher salt (for salting the eggplant; plus more, if needed)
- 10 shiso leaves (perilla/ooba) (or use 1 green onion)
- 1 tsp ginger (grated, with juice; from 1-inch, 2.5-cm knob)
- 2 Tbsp potato starch or cornstarch
- 4 Tbsp neutral oil (divided)
- For the Seasonings
- 4 Tbsp mirin (a fairly close substitute is 4 tsp sugar + 4 Tbsp sake or water; adjust the sweetness to taste; read more about mirin)
- 2 Tbsp soy sauce (or use gluten-free soy sauce for GF)
- For Serving
- 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)
- ½ tsp toasted white sesame seeds
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