Wash the eggplant and microwave it for about 3 minutes until soft.
Mix the sauce — soy sauce, mirin, sugar, ginger powder, and water.
Carefully slice the eggplant in half, add some oil to a pan, and pan-fry until golden.
Pour in the sauce and let it bubble and thicken while coating the eggplant.
Serve it on top of warm rice with scrambled eggs and spring onions.
