As with (Recipe ID: 568560) slice the eggplants into 1 cm thick slices, soak in water and then drain well. Pat the surface dry with paper towels, put into a plastic bag along with the katakuriko, and shake to coat the slices well.
Heat oil in a frying pan, and fry the eggplant slices until well browned on both sides. Transfer to a plate.
Wipe the oil from the frying pan and add the sake, balsamic vinegar and soy sauce, and simmer to reduce.
Add the fried eggplant to the pan and mix to coat the slices with the sauce. Take out immediately. Put the butter into the remaining sauce in the pan. When the butter has melted, turn off the heat.
Prepare a bed of rice, and add about 1 tablespoon plus of the sauce.
Top with roughly chopped lettuce.
Add the eggplants on top, and pour over the remaining sauce in the pan. Add plenty of shredded shiso leaves, and it's done.
Story Behind this Recipe
I modified a recipe for a sweet and spicy eggplant rice bowl to incorporate the flavors of a balsamic vinegar-seasoned chicken dish I had at a restaurant.
The balsamic sauce becomes sweeter the longer you reduce it, so adjust the cooking time to your taste. Make sure you have enough sauce left in the pan to pour over the rice at the end. A little mayonnaise to top things off is delicious, too!