Top and peel the eggplants.
Cut into halves.
Fill a large steamer pot with water and place the eggplants into the steamer, then cover with a tight lid. Use tin foil to seal the edges if needed.
Steam for 30 minutes.
While the eggplants are steaming mix together the mirin, sesame oil, soy sauce, vinegar, syrup, ginger, garlic and 1/4 teaspoon salt.
Chop the spring onions.
Toast the sesame seeds.
Allow the eggplants to cool and shred into thin strips.
Drain in a colander for about 15 minutes.
Once the eggplant has been fully drained of any excess water mix with the sesame seeds and onions.
Toss the eggplant mixture with the dressing, stirring thoroughly, to fully combine.
Allow to marinate for 10 minutes and serve!