Eggplant Rice Bowl
I remember the first time I made the Eggplant Rice Bowl. I was inspired by a small Japanese restaurant I visited while traveling. The combination of tender eggplant, aromatic shiso leaves, and a hint of ginger made for a memorable meal. The Eggplant Rice Bowl became a staple in my kitchen, loved by friends and family alike. Its simplicity and depth of flavor make it a go-to dish when I need something comforting yet quick to prepare.
Discovering the Ingredients
The Eggplant Rice Bowl starts with selecting the freshest ingredients. I always choose firm, glossy eggplants, which are the star of the dish. Shiso leaves, with their unique, slightly minty flavor, add a wonderful aroma. Ginger brings a touch of warmth and freshness. As I chop and prep these ingredients, I can already smell the delicious meal taking shape. This part of the process is both relaxing and exciting, knowing a delightful dish awaits.
Cooking the Eggplant
Cooking the eggplant for the Eggplant Rice Bowl is a joy. After salting and patting them dry, I coat each slice in potato starch. This helps achieve that perfect golden-brown crust when sautéed. As they sizzle in the pan, I prepare the simple soy-mirin sauce that will coat the eggplants. The kitchen fills with the rich aroma of cooking eggplant and sweet mirin, a scent that always makes my mouth water.
Assembling the Bowl
Finally, it’s time to assemble the Eggplant Rice Bowl. I divide the fluffy, cooked rice into bowls, placing the beautifully glazed eggplant slices on top. A sprinkle of toasted sesame seeds and chopped shiso leaves adds the final touch. Each bite of this dish is a burst of flavor – the tender eggplant, the fragrant herbs, and the savory sauce all come together perfectly. It’s a comforting, delicious meal that never fails to satisfy, making it a beloved recipe in my repertoire.
Table of Contents
Chef’s Notes- Eggplant Rice Bowl
- Choosing Eggplants: Japanese or Chinese eggplants work best due to their tender flesh and mild flavor. Look for eggplants that are firm and have a glossy skin.
- Salting the Eggplants: Salting the eggplant slices before cooking helps draw out excess moisture and reduces bitterness. Be sure to pat them dry thoroughly to ensure a crispy texture.
- Shiso Substitutes: If shiso leaves are not available, fresh basil or mint leaves provide a similar aromatic touch. Green onions can also add a nice flavor contrast.
- Cooking Rice: For the best texture, rinse the rice thoroughly before cooking to remove excess starch. This will yield fluffy and separate grains.
- Sauce Consistency: When simmering the sauce with the eggplants, keep an eye on the consistency. The sauce should thicken slightly and coat the eggplant slices evenly.
- Garnishing: Toasting sesame seeds before sprinkling them on the dish enhances their nutty flavor. This small step can elevate the final presentation.
- Serving: Serve immediately after cooking to enjoy the dish at its best texture and flavor. This recipe is also great for meal prep; store components separately and assemble before serving.
Delicious Eggplant Rice Bowl with Shiso and Ginger
Dive into a bowl of pure comfort with this Eggplant Rice Bowl, a delightful fusion of tender eggplants, aromatic shiso leaves, and a hint of ginger. Perfect for a quick and healthy meal, this dish is both gluten-free and customizable to your taste. Whether you’re a seasoned cook or a kitchen newbie, this recipe is your ticket to a satisfying and flavorful dining experience!
4
bowls15
minutes20
minutes363
kcal5
minutes40
minutesKeep the screen of your device on
Ingredients
- Eggplants and Seasoning
Japanese or Chinese eggplants
1/2 to 1 teaspoon kosher salt for salting the eggplant
- Aromatics
10 shiso leaves (or substitute with 1 green onion)
1 teaspoon freshly grated ginger (with juice; from a 1-inch knob)
- Rice and Sauce
2 cups cooked Japanese short-grain rice (typically 1 2/3 cups per donburi serving)
4 tablespoons mirin
2 tablespoons soy sauce (or gluten-free soy sauce)
- Starch and Oil
2 tablespoons cornstarch or potato starch
4 tablespoons neutral oil (divided)
- Garnish
1/2 teaspoon toasted white sesame seeds
Directions
- Prepare the Eggplants – Slice the eggplants into rounds about 1/2 inch thick. Sprinkle with kosher salt and let them sit for about 10 minutes to draw out moisture.
- Cook the Rice – While the eggplants are resting, cook the short-grain rice according to package instructions if not already prepared.
- Prepare Aromatics – Finely chop the shiso leaves or green onion and grate the ginger.
- Coat the Eggplants – Pat the eggplant slices dry with a paper towel. Dredge each slice in cornstarch or potato starch until evenly coated. Heat 2 tablespoons of neutral oil in a nonstick pan over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side.
- Make the Sauce – In a small bowl, mix together the mirin and soy sauce. Pour the sauce over the cooked eggplants in the pan. Let it simmer for about 2-3 minutes until the sauce thickens slightly.
- Garnish and Serve – Divide the cooked rice into four bowls. Top each bowl with the glazed eggplant slices. Sprinkle with chopped shiso leaves or green onion, grated ginger, and toasted sesame seeds before serving.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 363kcal
- Fat: 29g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 17g
- Fiber: 4g
- Sugar: 5g
- Protein: 3g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 1mg
FAQs- Eggplant Rice Bowl
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the rice, sauté the eggplants, and make the sauce separately. Store them in the refrigerator and assemble the bowl just before serving.
What can I use instead of shiso leaves?
If you can’t find shiso leaves, you can use fresh basil, mint leaves, or green onions as a substitute. Each will offer a different but complementary flavor.
How can I add more protein to this dish?
To increase the protein content, you can add tofu, edamame, or a poached egg on top of the rice bowl. These additions will blend well with the existing flavors.
Is there a way to make this dish less salty?
You can reduce the amount of soy sauce in the recipe or use a low-sodium soy sauce to decrease the saltiness. Adjust other seasonings to taste.
What other vegetables can I add to this dish?
Bell peppers, mushrooms, zucchini, or carrots are great additions. Sauté them along with the eggplants or separately and mix them into the bowl for added texture and nutrition.
