Slice the eggplants into 1cm-thick rounds.
Soak in water for 5 minutes, then pat dry.
Mix the meat mixture ingredients well and shape into small patties.
Sandwich the meat between two eggplant slices.
Lightly coat both sides with flour.
Heat the oil and cook until browned on both sides.
Add 1 tbsp sake, cover, and steam until fully cooked.
Add the sauce and simmer until thick and glossy.
Top with sesame seeds and shiso.
