Terong Unagi Donburi

Bahan-bahan (2 porsi)

• 1 Japanese or Chinese eggplant ((5 oz, 142 g))
• 1 fillet unagi (freshwater eel) fillet
• 1½ Tbsp neutral oil
• 2 Tbsp water
• 2 Tbsp sake ((substitute with dry sherry, Chinese rice wine, or water))
• 3 Tbsp unagi (eel) sauce ((add more, if you‘d like))
• 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving))
• 5 shiso leaves (perilla/ooba) ((optional; if you can get them locally, don‘t skip them))
• shichimi togarashi (Japanese seven spice) ((optional))
• Japanese sansho pepper ((optional))