Step 1

Gather the ingredients together.

Step 2

Remove the stems and peel the skin off the eggplants.

Step 3

Microwave the peeled eggplants for 3 minutes at 600W with plastic wrap on. Remove the excess water from the eggplants using paper towels.

Step 4

Place the eggplants on a cutting board and make a shallow slit in the center. Open the slit to both sides as shown in the picture. Once the eggplants are flattened, shape them like Unagi using the side of the knife.

Step 5

Prepare a frying pan and add cooking oil. Place the eggplants in the pan with the inner part facing down. Heat over medium heat until they turn golden brown.While cooking the eggplants, mix cooking sake, mirin, soy sauce, and sugar in a bowl.Once the eggplants are ready, add the seasoning mixture to the frying pan. Cook for about 3 minutes, turning the eggplants over and coating them evenly with the seasoning mixture.*Be careful not to overheat.

Step 6

Serve the steamed rice in a bowl and place the eggplants on top. Sprinkle with Sansho powder and chopped green onion. Enjoy!