Eggplant Rice Bowl with Sweet and Savory Sauce – a delicious recipe with slim Japanese type, Ginger, flour, Mirin, Soy sauce, sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Mince the ginger.
2
Slice the eggplant into 1 cm thick slices.
3
Soak the eggplant in water to get rid of the bitterness.
4
Pat dry with paper towels.
5
Put the eggplant slices in a plastic bag and add 1 tablespoon of katakuriko.
6
Close the bag and shake to coat the eggplant with it.
7
Heat oil in a frying pan and fry both side of the eggplants slices until softened.
8
Take out the eggplants and fry the ginger until aromatic.
9
Add the ingredients and put back the aubergine.
10
Fry until the sauce is shiny and thickened.
11
Top the eggplants over the rice and drizzle the sauce over it.
12
Sprinkle with sesame seeds.
13
The photo here shows the eggplants served on its own as a side dish (left) as part of a meal.
393
kcal
Calories
16
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large Eggplant (slim Japanese type), 3 slice Ginger, 1 Katakuriko (potato starch flour) as needed to coat the eggplants, 4 tbsp Mirin, and more.
Yes, Eggplant Rice Bowl with Sweet and Savory Sauce falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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