Eggplant Miso Donburi with Shiso Leaves
ID: 124165b6...
An exquisite rice bowl featuring stir-fried eggplant glazed in a rich, sweet-and-savory miso sauce, topped with fragrant shiso leaves. It is quick to prepare and incredibly addictive.
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🍳 Cooking Flow
Cut the eggplant into bite-sized chunks, soak in salt water for 5 minutes, and pat dry thoroughly. → Whisk together the sauce ingredients (miso, sake, mirin, sugar, and ground sesame seeds). → Toss the eggplant in sesame oil, arrange in a frying pan skin-side down, cover, and steam-fry. → Once both sides are browned, add the miso sauce to coat, turn off the heat, and sprinkle with white sesame seeds. → Serve over rice and garnish with finely shredded shiso leaves.
Cooking Steps
Brief Cooking Order
Cut the eggplant into bite-sized chunks, soak in salt water for 5 minutes, and pat dry thoroughly. → Whisk together the sauce ingredients (miso, sake, mirin, sugar, and ground sesame seeds). → Toss the eggplant in sesame oil, arrange in a frying pan skin-side down, cover, and steam-fry. → Once both sides are browned, add the miso sauce to coat, turn off the heat, and sprinkle with white sesame seeds. → Serve over rice and garnish with finely shredded shiso leaves.
Introduction
An exquisite rice bowl featuring stir-fried eggplant glazed in a rich, sweet-and-savory miso sauce, topped with fragrant shiso leaves. It is quick to prepare and incredibly addictive.
Step 1
Remove the stems from the eggplant and cut into irregular bite-sized pieces (rangiri).
Step 2
Fill a bowl with water, add 1/2 teaspoon of salt to make salt water, and soak the eggplant for about 5 minutes.
Step 3
In a separate bowl, combine the miso, sake, mirin, sugar, and ground sesame seeds, and mix well to create the miso sauce.
Step 4
After 5 minutes, quickly rinse the eggplant, drain, and pat thoroughly dry with a paper towel.
Step 5
Place the eggplant in a bowl, drizzle with sesame oil, and toss to coat evenly.
Ingredients List
Important Notes
💡 Coating the eggplant with sesame oil in a bowl before cooking prevents it from absorbing too much oil in the pan, resulting in a vibrant color and a tender, melt-in-your-mouth texture.
⚠️ Soaking in salt water removes bitterness and prevents the eggplant from discoloring.
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