Eggplant and Bacon with Poached Egg

Eggplant and Bacon with Poached Egg

You may want to double the recipe since it's so delicoius! It's a sweet and spicy dish cooked in thickened sauce.

Ingredients: 2 to 3 servings

3 slices
Poached egg
3 (or 2, depending on number of servings)
1 tablespoon
☆ Water
50 ml
☆ Soy sauce
2 tablespoons
☆ Mirin
2 tablespoons
☆ Sugar
1 to 1 1/2 tablespoons
☆ Grated ginger
About 1/2 teaspoon
White sesame seeds
To taste
Ichimi spice
To taste


1. Prepare poached egg to your desired method (You can also serve it sunny side up or raw).
2. Cut bacon into 3 to 4 strips and chop eggplant into bite-sized pieces.
3. Dust eggplants in katakuriko, heat a generous amount of oil (3 to 4 tablespoons) over medium heat and evenly fry both sides.
4. When evenly browned, add bacon to the edge of the pan and fry.
5. Reduce heat, add the combined ☆ ingredients, and simmer until the juice slightly thickens.
6. Serve over rice with a poached egg on top and sprinkle with ichimi spice and sesame seeds.

Story Behind this Recipe

One day when cooking seemed tedious, I threw together this simple dish over rice and it got rave reviews, so I recreated it and posted the recipe.