Recipe: Delicious Satisfying Eggplant Rice Bowl

Satisfying Eggplant Rice Bowl, Satisfying Eggplant Rice Bowl I love eggplants. It's even better if you add some garlic to the sauce. I also recommend the green onion and nori seaweed toppings for aroma. Spoon hot rice into each serving bowl. Top with kizami nori, if using. Spoon about a tablespoon of the eggplant sauce over each serving of rice, then divide eggplant cubes among bowls evenly. Divide stir-fried vegetables among bowls evenly. Eggplant Rice Bowl (Donburi) It may sound silly to put it this way,. All of these things can be used to make a very satisfying rice bowl in no time. Even with all the other elements in place, true rice-bowl success requires considered construction. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Satisfying Eggplant Rice Bowl you can enjoy.

Prepare: less then 8 Minute
Cook Time: 20 Minute

Ingredients that must be prepared for Satisfying Eggplant Rice Bowl :

1. It's 1 of Long thin eggplant -
2. Prepare 1/2 tsp of Salt -
3. Prepare 2 tsp of 〇 Miso -
4. You need 2 tsp of 〇 Ketchup -
5. Prepare 2 tsp of 〇 Sugar -
6. Prepare 2 tsp of 〇 Mirin -
7. It's 1 tbsp of 〇 Red wine -
8. It's 1 tsp of 〇 Soy sauce -
9. Prepare 170 ml of 〇 Water -
10. You need 1 tbsp of Sesame oil -
11. Make ready 2 of light servings in rice bowl Plain steamed white rice -
12. You need 1 stalk of Green onion or scallion -
13. Make ready 1 of Shredded dried nori seaweed -

All of these things can be used to make a very satisfying rice bowl in no time. Even with all the other elements in place, true rice-bowl success requires considered construction. Exactly how this works depends on the ingredients, but in. Thinly sliced eggplant seared till golden brown, coated with sweet soy sauce and served over a warm bowl of rice.

Satisfying Eggplant Rice Bowl preparation of :

1. Slice the eggplant diagonally into 7 mm thick slices. Put into a bowl, sprinkle with salt and rub together lightly..
2. Make the sauce by combining the ingredients marked 〇..
3. Heat sesame oil in a frying pan. Pat the eggplant slices dry and fry on both sides over medium heat..
4. When the eggplant has browned on both sides, pour in the sauce and simmer until it has mostly reduced. Turn the heat off..
5. Put some rice in a bowl, and top with the simmered eggplant. Garnish with chopped green onion and shredded nori seaweed, and it's done!.
6. The lumpy surface on the eggplant are from the koji miso I added (which has some rice grains in it)..

Serves For 2 Person
Kcal: 70
Fat: 12g
Carbs: 12g
Protein: 45g
Sugar: 127g

So incredibly delicious, this Soy-Glazed Eggplant Donburi is a Japanese vegan rice bowl that deserves a spot at your weeknight table! Add the cooked eggplant, chopped peppers, chopped scallions, tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet with the aromatics. Taste and adjust seasoning with salt. Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini. Then add in the chopped eggplant and mushrooms, soy sauce and hoisin sauce and stir in. Satisfying Eggplant Rice Bowl I love eggplants. It's even better if you add some garlic to the sauce. I also recommend the green onion and nori seaweed toppings for aroma. Spoon hot rice into each serving bowl. Top with kizami nori, if using. Spoon about a tablespoon of the eggplant sauce over each serving of rice, then divide eggplant cubes among bowls evenly. Divide stir-fried vegetables among bowls evenly. Eggplant Rice Bowl (Donburi) It may sound silly to put it this way,. All of these things can be used to make a very satisfying rice bowl in no time. Even with all the other elements in place, true rice-bowl success requires considered construction. Exactly how this works depends on the ingredients, but in. Thinly sliced eggplant seared till golden brown, coated with sweet soy sauce and served over a warm bowl of rice. So incredibly delicious, this Soy-Glazed Eggplant Donburi is a Japanese vegan rice bowl that deserves a spot at your weeknight table! Add the cooked eggplant, chopped peppers, chopped scallions, tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet with the aromatics. Taste and adjust seasoning with salt. Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini. Then add in the chopped eggplant and mushrooms, soy sauce and hoisin sauce and stir in. Reduce heat slightly, cover pot and leave to simmer (stirring occasionally) until the veggies are soft. Remove from the heat and stir in the tahini. Buddha bowls are traditionally a combination of raw and cooked vegetables, beans, and a flavorful dressing over brown rice or quinoa. This bowl is topped with a spicy Thai lime-sesame dressing that adds a punch of flavor to chickpeas, snow peas, baby corn, carrots, and bell pepper. Today's tasty one-pot meal is one pot Greek eggplant and rice! It's easy to make and can be served as a side or main. Serves about six as a side and four as a main dish. Wild Rice Bowl with Red Lentil Curry and Spinach. Cut down on pre-dinner cooking time by making the wild rice for this satisfying vegetarian grain bowl a day or two in advance. The rest of this flavor-packed dish comes together in a flash. Dressed in a light yet flavorful seasoning, this no-cook Eggplant and Myoga Salad brings you a taste of Japanese late summer. It's a wonderful quick dish to accompany Rice Bowl or Cold Noodles. This summer I was gifted homegrown myoga by a Just One Cookbook reader Sharon who lives in Northern California.