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Cut the Japanese eggplant in half lengthwise, then score the flesh in a criss-cross pattern.
In a small bowl, mix soy sauce, mirin, and sugar to create the eel sauce.
Brush the flesh of the eggplant with some vegetable oil and grill until tender.
Brush the grilled eggplant with the eel sauce and continue to cook until caramelized.
Serve the grilled eggplant over a bowl of cooked rice, drizzle with extra eel sauce, and garnish with sliced green onions, toasted sesame seeds, and nori strips.