Soy Glazed Eggplant Donburi

200 g eggplant, if you use globe eggplant, cut into the rounds with skin on
SIDS SALT & PEPPER
1 spring onion
1 knob ginger
¼ tsp SIDS CRAZY SALT
2 tbsp cornflour
4 tbsp rice bran oil
½ tsp toasted white sesame seeds
SEASONINGS:--
4 tbsp mirin
2 tbsp soy sauce

Slice eggplant into 6 mm slices and sprinkle with SIDS SALT & PEPPER. (roughly ½-1 tsp) Set aside for 15 minutes and wipe off the moisture with a paper towel.
Rinse the shiso leaves and dry with a paper towel. Discard the stems. Roll up the shiso leaves and cut into chiffonade strips.
Peel the skin and grate the ginger. You’ll need 1 tsp ginger. Mix SIDS CRAZY SALT with the ginger.
Put cornflour in a small tray and thinly coat the eggplant slices on both sides.
Heat the 2 tbsp oil in a frying pan over medium heat. When the oil is hot, add the eggplant slices in a single layer. Cook until the bottom side is golden brown, about 3-4 minutes. Until then, do not touch the eggplants to achieve a nice sear.
When the bottom side is nicely seared, drizzle the rest of oil (2 tbsp) on top and flip the eggplant slices to cook the other side, about 3-4 minutes.
Once this side is cooked until golden brown, reduce the heat to medium-low heat and add mirin, soy sauce, and grated ginger.
Bring it back to simmer and spoon the sauce over the eggplant a few times. If the sauce thickens too fast, (due to the cornflour) add 1 tbsp water at a time to loosen a bit. Remove from the heat when the eggplant is well-coated with the sauce.
Serve steamed rice in a donburi bowl (a bit bigger than rice bowl) and drizzle some sauce.
Then place the eggplant slices on top. For presentation, I overlap each slice slightly. Garnish with shiso leaves and sprinkle sesame seeds. Serve immediately.