Rice Bowl with Aubergine, Bacon and Melting Cheese

1. 1

   Cut the bacon into 1 cm widths.

2. 2

   Cut the aubergine in half lengthwise first and slice into half-moon shapes with 6~7 mm widths.

3. 3

   (In this photo my aubergine was so big so I cut into quarter-rounds instead).

4. 4

   Put the oil, garlic, and bacon in a frying pan and start to fry.

5. 5

   Add the aubergine to Step 2 to fry so that the aubergine can absorb the tasty oil.

6. 6

   After it has cooked thoroughly, add the soy sauce and mirin.

7. 7

   Fry further so as to infuse the ingredients with seasonings.

8. 8

   Add the beaten eggs and easy-melting cheese to Step 3 and cover.

9. 9

   Continue to heat for about another minute until the cheese starts to melt.

10. 10

    After the cheese melts transfer 1/3 of Step 4 onto the rice on each of the three individual serving dishes.

11. 11

    Soft-boiled egg is nice!

12. 12

    Sprinkle with chopped spring onions if you like.

* Per serving · 4 servings · Values may vary.