Cut off the stems of eggplants. Cut in half vertically, then make many shallow cuts on the surface of the skin, scoring it. Then cut the pieces in half horizontally.

In a medium pot, add oil and heat at medium heat. Cook eggplants on the skin side down for a couple of minutes. Turn over and add Dashi, Soy Sauce, Sake, Mirin, sugar, and 1 1/2 Tbsp grated ginger. Cover and cook for 15- 20 minutes until tender. Remove from heat and let cool (do not remove the eggplant from the sauce while cooling).

Serve with remaining grated ginger and chopped green onions on top.