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Satisfying Eggplant Rice Bowl

Satisfying Eggplant Rice Bowl

Make a very filling rice bowl with just eggplants. Try this for a light lunch or as a light meal after you've been drinking.

Ingredients: 2 servings

Long thin eggplant
1
Salt
1/2 teaspoons
〇 Miso
2 teaspoons
〇 Ketchup
2 teaspoons
〇 Sugar
2 teaspoons
〇 Mirin
2 teaspoons
〇 Red wine
1 tablespoon
〇 Soy sauce
1 teaspoon
〇 Water
170ml
Sesame oil
1 tablespoon
Plain steamed white rice
2 light servings in rice bowl
Green onion or scallion
1 stalk
Shredded dried nori seaweed
to taste

Steps

1. Slice the eggplant diagonally into 7 mm thick slices. Put into a bowl, sprinkle with salt and rub together lightly.
2. Make the sauce by combining the ingredients marked 〇.
3. Heat sesame oil in a frying pan. Pat the eggplant slices dry and fry on both sides over medium heat.
4. When the eggplant has browned on both sides, pour in the sauce and simmer until it has mostly reduced. Turn the heat off.
5. Put some rice in a bowl, and top with the simmered eggplant. Garnish with chopped green onion and shredded nori seaweed, and it's done!
6. The lumpy surface on the eggplant are from the koji miso I added (which has some rice grains in it).

Story Behind this Recipe

I love eggplants.