Thoroughly rinse 1 cup of short-grain rice under cold water until the water runs clear. Add the rinsed rice into a rice cooker with 2 cups of water, then crumble in ½ cup of firm tofu and sprinkle 2 tablespoons of ground sesame seeds on top. Cook as per your rice cooker’s instructions until the rice is fluffy and the tofu is heated through.

Prepare 2 medium Japanese eggplants by trimming the ends and slicing them in half lengthwise. Make shallow diagonal cuts on the cut sides to allow for better absorption of flavors.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, place the eggplant halves cut side down in the pan. Press them gently with a spatula. Fry for about 5-7 minutes until golden brown.

Flip the eggplants and reduce heat to medium. Add ¼ cup of sake, ¼ cup of soy sauce, and 1 tablespoon of evaporated cane sugar. Cover and let them simmer for about 7 minutes.

Transfer eggplants to a wire rack and brush each half with homemade unagi sauce. Use a kitchen torch to caramelize the glaze until slightly charred or broil in the oven.

Scoop a generous portion of rice into serving bowls. Place glazed eggplant halves on top, allowing sauce to drizzle down. Garnish with finely chopped scallions.