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Cut the eggplants in half lengthwise, fry both sides in an oiled frying pan until golden brown, then set aside for a moment.
Add 2T soy sauce, 2T cooking wine, and 2T agave syrup to the pan, and when it lightly simmers, add the fried eggplants and braise them down.
Place on top of the rice, and finish by sprinkling green onions and sesame oil.
Cut the zucchini into bite-sized pieces (slice thickly for a better texture).
Add a little 0.5T Tsuyu, 1T perilla oil, and whole perilla seeds, then mix.
Smash the steamed potatoes flat, sprinkle with olive oil and salt, and air fry at 180°C for 15 minutes.
Make the sauce by adding 100g Greek yogurt, 2T mayonnaise, 2T whole grain mustard, 2T lemon juice, 2T agave syrup, and salt.
Add the boiled eggs and roasted potatoes into the sauce and mix.