¼tspkobucha (kombucha)(this is NOT the kombucha, the fermented drink. Konbucha/Kobucha is made from kombu seaweed; you can substitute it with salt; however, it will lack the umami the kobucha can offer)
Gather all the ingredients. Finely chop green onions and cut shiso leaves into chiffonade.
In a small bowl, whisk together all the ingredients for the seasonings and set aside.
In a non-stick frying pan, heat sesame oil on medium-high heat. While heating up, slice the eggplant into ¼ inch (6 mm) thickness. Before eggplant starts changing its color, immediately start cooking. Cook both sides of the eggplant until nice golden brown.
Transfer to a serving plate or individual plates. If you like it serve it cold, keep the sauce and finished eggplants in the fridge until you are ready to serve.
Sprinkle green onions and shiso leaves on top. Drizzle the sauce over the eggplant. Serve hot, at room temperature, or chilled.
You can keep the dish in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.