Eggplant Unagi

Cook the Japanese rice with a rice cooker. While the rice is still bubbling add in the eggplants to steam for about eight minutes.

When the eggplant has turned tender in texture remove from the rice cooker. Slice in half but not all the way through. Slice the halves in half again to spread the eggplant. Score the eggplant to look like unagi scales.

Mix all the unagi sauce ingredients in a bowl set aside

In a non-stick pan over medium-high heat, sear the eggplant skin side first until brown.

Flip then and pour 2/3 of the unagi sauce over the eggplant. Reserve the rest for drizzling.

Continue to sear the eggplant until the sauce has reduced and has been mostly absorbed. When done remove from the heat and set aside.

Coat the scallions or leeks with oil and season with salt. Torch then set aside.

In a bowl put in about 1 ½ cups of cooked Japanese rice. Put nori sheet on top of the rice then lay the eggplant unagi on top of the nori. Drizzle more of the unagi sauce, and then sprinkle some sesame seeds. Put two stems of torched leeks on the side. Serve immediately.