Wow Mike, it's been a minute! What are you up to these days? As for purchasing things through my platform, do you mean like kitchen gear and ingredients? If so, I have shops on a couple platforms and you can use the links/coupons below:

INGREDIENTS (10% off with “MARCSFAVORITES”)
https://kokorocares.com/marc-matsumoto-favorite-picks

PLATES (5% off with “NORECIPES”)
https://musubikiln.com/collections/marc-matsumotos-favorite-collection?ref=cuy6iqfm8s

KITCHEN TOOLS (10% off with “NORECIPES”)
https://en.bentoandco.com/collections/marc-matsumotos-favorite-products?ref=norecipes

Hey Marc-
Long time no com bud! Hope things are great and you and yours are healthy and happy. We made this dish last night and it absolutely floored us. Just completely effin wow. Deb and I agreed, the most flavorful/best texture combo eggplant dish we've ever tasted.

You hit a Homeric home run with this one. Thank you!!
One last request - how do I purchase stuff through your platform? (I'm getting old - haha - need pointers)
Keep on crushing it.

Thanks Kathy! Such a good idea using cauliflower. I never quite got the point of cauliflower because it takes something easy to eat and makes it harder to pick up 🤣

That was incredibly delicious and not too complicated, especially considering the results! After a long day of bread baking and cooking for my family yesterday, I was ready to take a break and really enjoy cooking something just for myself. This was the perfect treat!
I modified the side element by using cauliflower cut into tiny florets instead of rice. I sautéed them in plain sesame oil, covered the pan and steamed them until they were near-tender, then added the tofu and ground sesame seeds. I seasoned it with your Umami Salt https://norecipes.com/umami-seasoning-salt/ for depth and balance. I liked it better than rice!
The eggplant came out so creamy and light, not tasting of oil at all. The sauce was divine, but what put this dish on the next level was torching it. Yep, you finally gave me the excuse I needed to buy a kitchen torch!
Thank you so much for this beautifully thought-out recipe!

Sorry to hear my response didn't make it in time. I'm based in Japan so there's a time time difference. I'm glad to hear you enjoyed the eggplant though, I saw your tweet and it looked delicious!

In reply to Marc Matsumoto.

Unfortunately, I didn’t see your reply until after I made dinner. My rice on the stovetop was edible but not top notch. However the eggplant/sauce was delicious.

Hi Laura, you can follow the rice cooking part of the instructions for making my sushi rice: https://norecipes.com/sushi-rice-recipe/ which already has the amount of water reduced. The only thing is that this makes double the amount of rice (which changes the ratio of tofu/sesame to rice unless you double those two). I don't recommend halving the rice for stovetop cooking as it never turns out right (it becomes much more sensitive to temp and tends to start burning before it's fully cooked or gets mushy).