Quick Natto Eggplant Rice Bowl
How to Make Super Simple Natto Eggplant Rice Bowl
I love eggplants and they’re delicious in any dish! Today, I saw the eggplants I had bought and quickly stir-fried them in about 10 minutes while waiting for Doti to come home. I added some pork shoulder I had in the fridge and used only mapo sauce and oyster sauce for a quick and flavorful sauce. Even though it was a speedy dish, the sauce really did its job and made it incredibly tasty. If you have eggplant and pork, I’ll definitely make this again. It pairs wonderfully with natto, and the healthy ingredients create a savory flavor without being too intense. I prefer my eggplants cooked until very soft, but since Doti dislikes mushy textures, I cooked them slightly less to retain a bit of crispness. Cooking them less also prevents them from releasing too much water, which is a plus. You can adjust the cooking time to your preference. Two eggplants made for a delicious and hearty dinner. ^^
Ingredients
- 2 bowls of cooked rice
- 1 pack of natto
- About 1 cup pork shoulder, thinly sliced
- 1/2 green onion
- 2 eggplants
- 2 cloves garlic, minced
- 1 Tbsp mapo sauce
- 1 Tbsp oyster sauce
- A pinch of black pepper
- A dash of sesame oil
- 2 eggs
Cooking Instructions
Step 1
Finely slice the green onion. Heat a generous amount of oil in a pan over medium-low heat and sauté the green onions until fragrant and slightly golden, creating scallion oil. This step is key for building the base flavor of the dish.
Step 2
While the scallions are sautéing, prepare the eggplants. Wash the eggplants thoroughly, trim the ends, and cut them lengthwise into quarters. Then, slice each quarter thinly, about 0.5cm thick. Slicing them thinly ensures they cook quickly and evenly.
Step 3
Cut the pork shoulder into small, bite-sized pieces. Mince the garlic cloves.
Step 4
Once the scallion oil is ready and the scallions are softened, add the pork to the pan. Stir-fry the pork until it’s no longer pink and cooked through. This helps to render out any excess fat and develop its flavor.
Step 5
When the pork is almost cooked, add the sliced eggplants to the pan. Eggplants absorb oil readily, so you might need to add a little more oil as you stir-fry. Cook the eggplants until they begin to soften and wilt. If you prefer a softer texture, continue cooking for a longer period. Cooking them slightly less will result in a tender-crisp texture and prevent the dish from becoming watery.
Step 6
Once all the ingredients are nearly cooked, add the oyster sauce and mapo sauce. Stir well to coat everything evenly. Season with a pinch of black pepper and a drizzle of sesame oil. Give it a final toss, and your flavorful eggplant stir-fry is ready!
Step 7
Spoon the cooked eggplant and pork mixture generously over a bowl of warm rice. Open the natto pack and add it on top to be mixed in.
Step 8
For an extra treat, fry an egg to your liking (sunny-side up with a runny yolk is highly recommended!) and place it on top of the rice bowl. I enjoyed mine without the egg, but it was still incredibly delicious! You can choose to add the fried egg based on your preference. This combination makes for a satisfying and healthy meal. ^^
