Slice the eggplant. This works best with the slender Japanese or Chinese eggplant rather than globe eggplants. Keep the skin on to help the eggplant maintain its shape. Salt, set aside for 15 minutes, then wipe off the excess moisture. Coat each slice in corn starch.

Heat 1 Tbsp of oil in a frying pan over medium heat. Once hot, add the eggplant slices in a single layer. Cook until the bottom side is golden brown (3 to 4 minutes), then drizzle the rest of the oil over the top, flip, and cook the other side for another 3 to 4 minutes.

Once the second side is cooked, reduce the heat to medium and add the mirin, soy sauce, and grated ginger. Bring to a simmer and spoon the sauce over the eggplant. If it thickens too fast, add a bit of water to loosen it.

Top with green onion and white sesame seeds. Serve over rice.