Japanese Spiced Eggplant

Lightly sprinkle the eggplants on both sides with togarashi. In a very large skillet, heat 2 tablespoons each of the canola and sesame oils until shimmering. Add the eggplant and cook over moderately high heat until browned on the bottom, 4 minutes. Brush the eggplant with the remaining canola and sesame oil. Turn and cook until deeply browned on the bottom and tender. Add the mirin and soy sauce to the skillet. Turn the eggplant and cook until glazed, 1 minute; transfer to a platter, sprinkle with more togarashi and serve.