In a mini food blender, blitz together the soy sauce, rice wine vinegar, oil, garlic, ginger and sugar until smooth. Stir in the chilli flakes and set aside.
Using a small knife, score a criss-cross pattern on the flesh of the aubergine and arrange skin down in a microwaveable dish. Pour over the marinade and rub into the aubergine, making sure it is completely covered, especially in the grooves of the criss-cross pattern.
With the aubergine flesh down, transfer to a fridge to marinate for 30 minutes. Once done, cover with clingfilm, poking holes in the top with a fork. Cook in the microwave on high for 13 minutes. Leave to rest, then serve scattered with the sesame seeds, coriander and red chilli.