Donburi Terong Berlapis Kedelai

Bahan-bahan (2 porsi)

• 2 Japanese or Chinese eggplants
• ½ tsp Diamond Crystal kosher salt ((for salting the eggplant; plus more, if needed))
• 10 shiso leaves (perilla/ooba) ((or use 1 green onion))
• 1 tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob))
• 2 Tbsp potato starch or cornstarch
• 4 Tbsp neutral oil ((divided))
• 4 Tbsp mirin
• 2 Tbsp soy sauce ((or use gluten-free soy sauce for GF))
• 2 servings cooked Japanese short-grain rice ((typically 1⅔ cups (250 g) per donburi serving))
• ½ tsp toasted white sesame seeds