1. Boil water in the steamer. Steam the eggplant over medium heat for 16-18 minutes, until a knife pierces through the eggplant easily.

2. After they’ve been steamed and are cool enough to handle, slice the steamed eggplants in half lengthwise, but not all the way through. Open each piece up like a book. Use two forks to open up the flesh of the eggplant even more.

3. Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Pan-fry the eggplant on both sides until golden brown on each side.

4. Meanwhile, combine the light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.

5. Pour the sauce mixture into the eggplant, and simmer until reduced by half. Run each piece of eggplant through the sticky sauce before placing it onto a bed of steamed rice. Top with sesame seeds and scallions. Serve.