PocketCook

From @Aaron and Claire

Soy-Glazed Eggplant Rice Bowl

15 min · Serves 2

15 mintotal
8 minhands on
12steps
2servings

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Ingredients

For the sauce

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1 tbsp sugar

For the eggplant

  • 2 Asian eggplants (about 450 g total)
  • Pinch of salt
  • 3 tbsp cornstarch
  • 1 tbsp oil

For the aromatics

  • 2 green onions, chopped (white and green parts separated)
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 2 tbsp oil

For assembly

  • 2 cups hot cooked short-grain white rice (420 g)
  • Beni shoga (red pickled ginger)
  • 1 soft-boiled egg, halved
  • Toasted sesame seeds

Method

For the sauce

  1. Whisk together the soy sauce, mirin, sake, and sugar until the sugar dissolves.

For the eggplant

  1. Slice the eggplants lengthwise into thin strips.

  2. Season lighty with salt and coat with cornstarch.

  3. Heat 1 tbsp oil in a pan over medium heat.

  4. Place the eggplant slices in a single layer and sear until golden brown, about 6 minutes.

    Then 6 min of waiting

  5. Remove the eggplant from the pan and set aside.

For the aromatics

  1. In the same pan, heat 2 tbsp oil over medium heat.

  2. Add the white parts of the green onions, minced garlic, and grated ginger, and sauté until fragrant, about 1 minute.

  3. Pour in the prepared sauce.

  4. Return the seared eggplant to the pan and simmer until glossy, about 2 minutes.

    Then 2 min of waiting

For assembly

  1. Divide the hot cooked rice between two serving bowls.

  2. Top each bowl with the glazed eggplant slices, beni shoga, green parts of the green onions, a soft-boiled egg half, and toasted sesame seeds.

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