Simple & Delicious Miso Eggplant Rice Bowl
Easy Homemade Japanese Miso Eggplant Rice Bowl Recipe
Hello everyone, it’s Seulbi! Today, I’m sharing a super easy Japanese Miso Eggplant Rice Bowl recipe that anyone can make. It’s so incredibly delicious even without meat, that even eggplant haters will absolutely love it! This is a quick and simple dish perfect for solo living, so let’s dive in! I’d be so grateful for your follows and saves! ♥
Ingredients
- 1 medium eggplant
- 1 stalk green onion (white part preferred)
- 2 Tbsp cooking oil
- 50ml water infused with dried kelp (kombu)
- 1 Tbsp miso paste (Japanese soybean paste)
- 1 tsp sake or cooking wine
- 1 tsp soy sauce
- 1 tsp sugar
- Pinch of black pepper
- 1 serving of warm cooked rice
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and remove the stem. Then, cut it in half lengthwise, and chop into bite-sized triangular pieces, about 0.5 to 1 cm thick. The shape isn’t crucial, so feel free to cut them as you like!
Step 2
Finely chop the green onion, focusing on the white parts. The white part of the green onion is excellent for creating a fragrant base.
Step 3
Prepare the kombu-infused water. You can soak 2 pieces of dried kelp in cold water for at least 30 minutes, or briefly steep kelp in boiling water and then remove it. Measure out about 50ml of this infused water. (Plain water can be used, but kombu water adds an extra layer of umami!)
Step 4
In a small bowl, combine 1 Tbsp of miso paste and 1 tsp of sugar. You can adjust the sugar amount depending on the saltiness of your miso paste.
Step 5
Add 1 tsp of soy sauce. This enhances the savory flavor profile.
Step 6
Stir in 1 tsp of sake or cooking wine. This helps to remove any potential fishy smell and adds a wonderful aroma. (You can also use soju.)
Step 7
Finally, add a pinch of black pepper and mix all the sauce ingredients well. (Also, add the 50ml of kombu-infused water to this bowl and mix thoroughly.)
Step 8
Now, heat a pan over medium heat and add 2 Tbsp of cooking oil.
Step 9
Once the oil is hot, add the chopped green onions and sauté them to create a fragrant green onion oil. Cook until the green onions become slightly golden and release their delicious aroma.
Step 10
When the aroma of the green onions is strong, add the chopped eggplant to the pan and stir-fry together. Cook until the eggplant becomes translucent and slightly browned. It’s best to cook over medium heat rather than high heat to prevent the eggplant from breaking apart and to ensure even cooking.
Step 11
Once the eggplant is somewhat cooked, pour the prepared miso sauce into the pan in 2-3 additions, stirring as you go. Stir-fry the eggplant with the sauce, allowing it to simmer and thicken until the sauce is reduced and coats the eggplant. Cook over medium-low heat rather than high heat for a gentle simmer.
Step 12
Add the final portion of the sauce and continue to simmer until everything is glossy and well combined. This completes your delicious Miso Eggplant Stir-fry! Simmer for a little longer to ensure all the ingredients meld beautifully with the sauce.
Step 13
Serve the completed Miso Eggplant topping generously over a bowl of warm rice for your Japanese Miso Eggplant Rice Bowl. Enjoy your meal! ♥
