• Eggplant2
• Nori (seaweed), choppedto taste
• ★Sugar2-3 tbsp
• ★Soy sauce3 tbsp
• ★Mirin3 tbsp

1. 1

   Peel the 2 eggplants, wrap with plastic wrap, and microwave until soft.

2. 2

   Once cooked, use a cooking chopstick to gently score lines down the center of each eggplant, open at about 3 places, and flatten slightly.

3. 3

   Heat oil (not included in measurements) in a frying pan, arrange the eggplants, and brown both sides.

4. 4

   Mix together the ★ seasonings and coat the eggplant with the sauce.

5. 5

   Sprinkle chopped nori over the rice, top with eggplant, and serve.

6. 6

   For extra flavor, top with sansho pepper or a soft-boiled egg if desired.

If the sugar in the sauce doesn't dissolve easily, warm it briefly in the microwave for smooth mixing. For best balance, adjust the sauce ratio to 1:1:1 for sugar, soy sauce, and mirin.

• Calories210 kcal
• Protein2.6 g
• Fat1.8 g
• Carbs44 g
• Sodium2.4 g