Rinse the short-grain rice in cold water until the water runs clear, then drain well. Place the rice in a rice cooker with water just below the 1 cup marker and let it soak for 15 minutes.

Crumble the firm tofu into bite-sized pieces, wrap in a dishcloth, and squeeze out excess moisture. Add to the rice cooker with sesame seeds.

Trim and halve the Japanese eggplants lengthwise. Create shallow slits on the cut sides for better flavor absorption.

Heat the vegetable oil in a frying pan over medium-high heat. Place eggplants cut-side down and fry for 5–7 minutes.

Flip eggplants and pour in the sake, soy sauce, and evaporated cane sugar. Cover and steam for 7 minutes.

Transfer the cooked eggplant to a wire rack. Reduce the remaining juices in the pan until thickened, about 5 minutes. Brush the glaze over the eggplant.

Use a kitchen torch or broiler to caramelize the glaze for 2–3 minutes.

Spoon the cooked rice into bowls, place the glazed eggplant on top, drizzle with remaining sauce, and garnish with scallions.