Cut the eggplant into bite-sized chunks.
Mix all the seasonings together in advance.
Heat a little oil in a frying pan and sauté the eggplant.
Pour in the seasoning mixture and cook until the liquid is mostly gone and the eggplant looks glossy and well coated.
Finish with a sprinkle of sesame seeds.
Place the miso eggplant in the center of warm rice and shape it into an onigiri.
Wrap with nori, then top with a little extra miso eggplant.
