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Preheat the oven to 450°F.
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.
Add the eggplant and sprinkle with scallions. Salt liberally (⅛ to ¼ teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.
In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.
Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.
Calories: 668
Protein: 26g
Carbohydrates: 114g
Fat: 13g
Cholesterol: 0
Sodium: 2458mg
Fiber: 11g