Glazed Eggplant with Shiso

2 Japanese or Chinese eggplants or 1 globe eggplant, sliced lengthwise into ¼”-thick slices; or 1 globe eggplant, sliced into ¼”-thick rounds

½–1 teaspoon kosher salt

1 teaspoon grated ginger

2 tablespoons potato starch or cornstarch

4 tablespoons neutral oil (divided)

4 tablespoons mirin 

2 tablespoons soy sauce or tamari

½ teaspoon toasted sesame seeds

10 shiso leaves, cut into thin strips (chiffonade)

Sprinkle the eggplant slices with kosher salt and set aside for 15 minutes, then wipe off the moisture with a paper towel. Put the potato starch or cornstarch on a plate. Dip the sliced eggplant in the starch mixture until both sides are thinly coated.

Heat a frying pan over medium heat. When the pan is hot, add 2 tablespoons of the oil and swirl to distribute evenly in the pan. Add the eggplant slices in a single layer. Cook until the bottom sides of the eggplant are golden brown, about 3–4 minutes (do not stir). When the bottom sides are nicely seared, drizzle the remaining 2 tablespoons of the oil on top of the eggplant and flip the slices. Cook for an additional 3–4 minutes, until the second side is golden brown.

Reduce the heat to medium low and add the mirin, soy sauce or tamari, and grated ginger. Bring back to a simmer and spoon the sauce over the eggplant a few times. If the sauce thickens too fast, add 1 tablespoon of water at a time to loosen it a bit. Remove from the heat when the eggplant is well-coated with the sauce. Serve over rice, topped with sesame seeds and shiso leaves!