Rice | Add one cup of rice into the pot of a rice cooker. Rinse the rice until it runs clear of starch. Drain and add enough filtered water to the pot according to the instructions on the package then steam. Once cooked set aside until warm. Add rice vinegar, sea salt, and sugar, and mix well.

Eggplant | Slice the eggplant into 1/4” thick pieces on a bias cut. Sprinkle salt on both sides of the eggplant and rest for 10 mins. Pat the eggplant dry with a paper towel. Heat a pan on medium-high heat, add oil. Once the oil is hot and glistening, add the eggplant to the pan and pan-fry until golden. Transfer on a paper towel to absorb the excess grease. Reduce the heat to low.

Sauce | In the same pan add the mirin, dashi, sugar, and soy sauce. Mix until the sauce thickens and has a glaze-like consistency.

Rice | Moisten your hands with water and add one tablespoon of cooked rice into the center of your palm. Shape it into an oval or rectangular shape, pressing firmly until densely packed about 2 to 2.5” long and 1” wide. Repeat.

Assemble | Top each rice ball with a single piece of eggplant. Brush with glaze and 3-4 drops of truffle oil. Serve hot.