1. Make a hole in the eggplant skin with a bamboo skewer and make a grilled eggplant. (Grill)
2. Peel the skin while it is hot, and cut it into 3-4 pieces vertically without cutting off the calyx.Put an appropriate amount of oil in a frying pan and bake both sides of the eggplant.
3. Boil sake and mirin, remove alcohol, and add sugar and soy sauce to make sauce.Add the roasted eggplant and simmer while entwining the sauce.
4. Sprinkle an appropriate amount of sesame seeds on the rice in a bowl and put the perilla on it.Place the eggplant and sprinkle an appropriate amount of sauce. (It will be easier to eat if you cut it into XNUMX-XNUMX cm pieces and then serve it.) Sprinkle with Japanese pepper and treat with tree buds, trefoil, chopped perilla, etc.