Simple and Delicious Eggplant Miso Rice Bowl
Easy Recipe for Solo Living: Japanese-Style Miso Eggplant Stir-fry Rice Bowl
An ultra-simple dish for those living alone! If you got fresh eggplants at a bargain at the market, try making this simple yet elegant rice bowl using Japanese miso paste. It’s a satisfying meal when served over rice.
Main Ingredients- Cooked rice (as much as you want to eat)
- Eggplant (1)
- Egg (1)
- Ground pork (50g)
- Scallions or green onions (1-2 stalks)
Sauce & Seasonings- Dashi broth (enough to cover the eggplant)
- Cornstarch slurry (cornstarch:water = 1:1 ratio, about 150ml)
- Miso paste (1 Tbsp)
- Ssamjang or Doubanjiang (1 tsp)
- Oyster sauce (1 tsp)
- Black pepper (a pinch)
- Minced garlic (a pinch)
- Cheongyang pepper (1, finely chopped)
- Mirin or rice wine (1 Tbsp)
- Sesame oil (a drizzle)
- Dashi broth (enough to cover the eggplant)
- Cornstarch slurry (cornstarch:water = 1:1 ratio, about 150ml)
- Miso paste (1 Tbsp)
- Ssamjang or Doubanjiang (1 tsp)
- Oyster sauce (1 tsp)
- Black pepper (a pinch)
- Minced garlic (a pinch)
- Cheongyang pepper (1, finely chopped)
- Mirin or rice wine (1 Tbsp)
- Sesame oil (a drizzle)
Cooking Instructions
Step 1
First, prepare the dashi broth. Bring water to a boil in a pot with a piece of kombu (kelp). Once boiling, remove the kombu and set the broth aside. (Soaking the kombu in cold water beforehand can yield a deeper flavor.)
Step 2
Make a soft-boiled fried egg to place on top of the rice bowl. Cook it until the yolk is runny. (You can also cook it until fully done according to your preference.)
Step 3
Cut the eggplant into your desired shapes! Try not to slice them too thinly, as they might break easily. (You can slice them diagonally, into rounds, or however you like!)
Step 4
Prepare the scallions (or green onions) by separating the white and green parts. Finely chop the green parts for garnish, and finely mince the white parts and wider sections to make scallion oil. Finely chop the Cheongyang pepper as well.
Step 5
Before stir-frying, lightly grill the eggplant slices in a dry pan over low heat without any oil. This helps to remove excess moisture and prevents the eggplant from becoming too mushy, retaining a pleasant texture.
Step 6
Prepare the cornstarch slurry by mixing cornstarch and hot water in a 1:1 ratio in a bowl. (If you don’t have cornstarch, you can use flour. Mix well to avoid lumps.)
Step 7
Premix the sauce ingredients for the rice bowl. Combine dashi broth, miso paste, ssamjang (or doubanjiang), oyster sauce, mirin (or rice wine), minced garlic, black pepper, and chopped Cheongyang pepper in a bowl. Mix well.
Step 8
Heat a little oil in a frying pan and add the minced white parts of the scallions. Stir-fry over low heat to release their fragrant oil. Cook until the scallions turn translucent.
Step 9
Once the scallion oil is fragrant, add the ground pork to the pan and stir-fry. Break up any clumps of meat and cook until the pork is thoroughly cooked through.
Step 10
Add the premixed sauce ingredients (miso paste, ssamjang, oyster sauce, etc.) and stir-fry together with the pork. If you prefer a spicier taste, you can add 1 tablespoon of chili powder. (Be careful not to burn the sauce; adjust the heat as needed.)
Step 11
Add the pre-grilled eggplant slices to the pan. Pour in enough dashi broth to cover the eggplant. Let it simmer briefly for the flavors to meld.
Step 12
Once the liquid starts to boil, gradually pour in the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Finally, drizzle in a little sesame oil for added aroma and flavor.
Step 13
Serve warm rice in a bowl, generously topping it with the eggplant stir-fry. Place the soft-boiled fried egg on top and sprinkle with the finely chopped green parts of the scallions for garnish. Your delicious Eggplant Miso Rice Bowl is ready!
