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Trim off the stems and peel a few strips of skin from each eggplant (about four evenly spaced strips).
Steam the eggplants for 8–10 minutes, or wrap them in plastic wrap and microwave at 600W for about 3 minutes, until just tender.
Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.
Coat both sides with potato starch.
Heat a little oil in a frying pan over medium heat. Cook until both sides are nicely browned.
Add all the sauce ingredients and simmer until the sauce thickens and coats the eggplants.
Serve over steamed rice and top with shredded nori and white sesame seeds.