Step 1

Cook rice according to directions on package (I like to use Nishiki rice).

Step 2

Slice eggplant lengthwise into 4 strips. Slice horizontally into quarters. Set aside.

Step 3

In a pan over medium/high heat, add 2 tbsp oil, garlic, ginger, onions and half of the spring onions. Cook for 3 to 4 minutes, until onions are translucent.

Step 4

Add ground beef and season with a bit of salt & pepper. When the meat is cooked, add to-ban-jan and stir.

Step 5

Add sesame oil and eggplant and cook for 5 to 7 minutes, until the strips are soft and cooked through. Add tofu and delicately break it up while mixing it in.

Step 6

Add sake, sugar, water, 4 tbsp soy sauce, stir and cook for a couple of minutes. Add the remaining 2 tbsp soy sauce and spring onions, stir and turn the heat off. Serve over rice.