A masterpiece miso butter rice bowl made with plenty of seasonal eggplant, simply chopped and fried. The melty eggplant is coated in a rich, sweet miso and butter sauce, making it impossible to stop eating! This dish is economical, quick to make, and incredibly satisfying even without meat.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 medium (400g)
- Butter 10g
- Cooked Rice (to taste)
- Green Onion 1 stalk
- Toasted Sesame Seeds (to taste)
- Onsen Tamago (Soft-boiled Egg) 1
Seasonings
- Vegetable Oil 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Miso 2 tbsp
- [A] Sugar 2 tsp
- [A] Grated Garlic 1 tsp
- [A] Ichimi Togarashi (Chili Pepper) (optional)
Steps
- Trim the ends of 3 medium eggplants (400g).
- Make diagonal cuts on the surface of the eggplant, flip, and make cuts on the other side.
- Roll the cut eggplant and chop into large, irregular pieces.
- Soak the chopped eggplant in salt water to remove bitterness. (This is the key!) Soaking in salt water removes bitterness and excess moisture, allowing the seasonings to penetrate better and cook faster.
- If the eggplant skin is damaged, cut it off.
- In a bowl, combine 2 tbsp Mirin (Sweet Rice Wine), 2 tbsp Cooking Sake (Rice Wine), 2 tbsp Miso, 2 tsp Sugar, 1 tsp Grated Garlic, and a pinch of Ichimi Togarashi (Chili Pepper) (if desired). Mix well to create the sauce.
- Finely chop 1 stalk of green onion.
- Heat 2 tbsp Vegetable Oil and 10g Butter in a frying pan over medium heat.
- Once the butter has melted, add the drained eggplant and toss to coat with oil. (This is the key!) Ensure the eggplant is thoroughly coated with oil to prevent discoloration.
- Once coated with oil, arrange the eggplant cut-side down in the frying pan. (This is the key!) Frying the cut side first prevents discoloration and results in a beautiful color.
- Fry for about 2 minutes over medium heat.
- After frying for 2 minutes, flip the eggplant.
- Once tender, turn off the heat.
- Push the eggplant to the side of the pan and drain any excess oil.
- After removing the excess oil, stir the prepared sauce and pour it into the pan with the eggplant.
- Stir-fry over medium-high heat, allowing the sauce to thicken and coat the eggplant.
- Once the sauce has thickened and coated the eggplant, turn off the heat.
- Serve freshly cooked rice in a bowl.
- Top the rice with the sauced eggplant.
- Sprinkle with toasted sesame seeds and chopped green onion.
- Place an Onsen Tamago (Soft-boiled Egg) in the center to finish. Enjoy!
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