Kabayaki Eggplant

Ingredients: eggplant, eggs.

Preparation:

1. Peel the eggplant, cut into sections, boil water and steam for 15 minutes.

2. Sauce: two spoons of light soy sauce, one spoon of oyster sauce, one spoon of cooking wine, half a spoon of dark soy sauce, one spoon of honey, a little salt, a little sugar, and half a bowl of water.

3. Cut the eggplant in the middle but do not cut it off. Make a few cuts with a knife but do not cut it off.

4. Beat an egg, spread it into an egg cake in the pot, cut it into strips and set aside.

5. Add a little oil to the pan and fry the eggplant until both sides are golden brown.

6. Pour in the sauce and cook until the sauce is thick. Be sure not to completely dry up. Be sure to leave some soup. The rice will be super fragrant.

7. Spread egg strips on the rice, put eggplant on it, and sprinkle some sesame seeds and chopped green onion.