Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, eggplant & egg rice bowl. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Eggplant & Egg Rice Bowl is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Eggplant & Egg Rice Bowl is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant & Egg Rice Bowl:
- Make ready 1 large Eggplant *about 400g, thickly sliced
- Prepare 2-3 tablespoons Canola Oil *extra as required
- Take 1 handful Baby Spinach *OR other Green Leafy Vegetable
- Take 2 Eggs
- Prepare 2 Servings Freshly Cooked Rice
- Get 1 Spring Onion *finely chopped
- Take Toasted Sesame Seeds
- Get <Sauce Ingredients>
- Prepare 1 small piece Ginger *grated OR finely chopped
- Prepare 3-4 tablespoons Soy Sauce
- Prepare 2 tablespoons Sugar
- Get 1/4 cup Sake (Rice Wine) OR Water
- Get 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- Take 1 teaspoon Potato Starch OR Corn Starch Flour
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Instructions to make Eggplant & Egg Rice Bowl:
- Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
- Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate.
- When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
- Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened.
- *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant until soft, add Spinach, then add sauce and cook until the sauce is thickened.
- Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
- Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy.
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