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Step 1
Peel the eggplants, and slice them in half crosswise, so you have thick pieces that are about 6 inches (15 cm) long. Place the pieces in a heatproof dish.
Step 2
Boil water in your steamer (or your wok with a bamboo steamer, or even just a pan with a steamer rack and lid. Read more about how to set up a steamer). Steam the eggplant over medium heat for 16-18 minutes, until a knife pierces through the eggplant easily.
Step 3
After they’ve been steamed and are cool enough to handle, slice the steamed eggplants in half lengthwise, but not all the way through! Open each piece up like a book. Use two forks to open up the flesh of the eggplant even more. This creates more surface area for the sauce you’ll braise it in later.
Step 4
Heat 2 tablespoons of oil in a nonstick skillet over medium high heat. Pan-fry the eggplant on both sides until golden brown on each side. (If you need additional oil, you can add 1 more tablespoon).
Step 5
Meanwhile, combine the light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
Step 6
Pour the sauce mixture into the eggplant, and simmer until reduced by half. Run each piece of eggplant through the sticky sauce before placing onto a bed of steamed rice. Top with sesame seeds and scallions. Serve.