- Preheat the oven at 200°C (180°C fan-forced).
- Slice the eggplants lengthwise into four pieces, making sure to cut away the skin on the outer pieces to allow the batter to stick to both sides. Place the eggplant pieces on a baking paper-lined baking tray and bake for 40 mins.
- Next, finely slice the onions. Combine onions with mirin, soy sauce, sake, kombu dashi, and bring to boil. Reduce the heat and leave to simmer for 40 mins until the onions are caramelized.
- Meanwhile, put 3 of the eggs in a bowl with the milk and whisk together. Then in a separate bowl, combine the flour, shichimi togarashi, salt, and white pepper. In another separate bowl, pour in the panko crumbs.
- Remove the eggplants from the oven and coat each strip sequentially with flour, egg mixture, then panko crumbs. Repeat the process so that each strip has two coatings.
- Heat 3cm of vegetable oil into a wok or deep fry pan on medium heat until oil starts to shimmer. Place coated eggplant pieces one at a time into oil for approximately 1 min each side, until crisp and golden. Set aside and slice crossways into strips, keeping pieces together in their original shape.
- Break the remaining 4 eggs into a pouring container and stir until yolks are broken, but not mixed into the egg whites.
- Pour ¼ of the onion mixture in a small pan, and slide a sliced piece of eggplant over the top of the mixture. Place on high heat for 1 min until the onion mixture is thickened slightly and pour ¼ of the egg mixture over the eggplant. Place a lid over the pan until the egg mixture turns white.
- Season rice with brown rice wine vinegar and divide into four portions in bowls. Slide the eggplant mixture onto the rice.
- Garnish with nori, spring onions, and shichimi togarashi.