Japanese🍚 Starches

Eggplant Shiso Miso Rice Bowl

Name: Eggplant Shiso Miso Rice Bowl
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 eggplant; 5 shiso leaves; 2 tbsp sesame oil; 2 tbsp sake; 2 tbsp miso; 1 tbsp mirin; 2 tsp sugar; 1 tbsp sesame seeds, ground; 1 tbsp white sesame seeds; ~1 tbsp black sesame seeds; ½ tsp salt; ~1½ cups cooked rice

⏱ 20 min

Adapted from a video by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

ご飯が消える…！炒めるだけで絶品『ナスの大葉味噌丼』の作り方【料理研究家ゆかり】#ナス #大葉 #short

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Ingredients

eggplant2
shiso leaves5
sesame oil2 tbsp
sake2 tbsp
miso2 tbsp
mirin1 tbsp
sugar2 tsp
sesame seeds, ground1 tbsp
white sesame seeds1 tbsp
black sesame seedsfor garnish~1 tbspest.
saltfor soaking eggplant½ tsp
cooked rice~1½ cupsest.

Steps

1
Remove the stem from the eggplant, then cut it diagonally into irregular pieces.
2
Fill a bowl with water, add salt, and soak the eggplant pieces for about 5 minutes.
3
In a bowl, combine miso, sake, mirin, sugar, and ground sesame seeds, mixing well until the miso is fully dissolved.
4
After soaking, rinse the eggplant quickly and drain well, then pat dry thoroughly with paper towels.
5
Drizzle sesame oil over the eggplant and mix well to coat evenly.
6
Heat a skillet over medium-low heat, arrange the eggplant skin-side down, cover with a lid, and steam-fry for about 3 minutes.
7
After 3 minutes, flip the eggplant pieces and cook over medium heat for about 1 minute.
8
Flip again and continue cooking over medium-low heat for about 1 minute.
9
Pour the prepared miso sauce over the eggplant and continue cooking over medium-low heat until the liquid reduces and the flavors are absorbed.
10
Arrange the cooked eggplant on top of a bowl of rice, then garnish with black sesame seeds and fresh shiso leaves.

Eggplant Shiso Miso Rice Bowl

Ingredients

Steps

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