Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, eggplant & egg rice bowl. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Eggplant & Egg Rice Bowl is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Eggplant & Egg Rice Bowl is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant & Egg Rice Bowl:
- Prepare large Eggplant *about 400g, thickly sliced
- Get Canola Oil *extra as required
- Prepare Baby Spinach *OR other Green Leafy Vegetable
- Make ready Eggs
- Make ready Servings Freshly Cooked Rice
- Get Spring Onion *finely chopped
- Make ready Toasted Sesame Seeds
- Make ready <Sauce Ingredients>
- Get small piece Ginger *grated OR finely chopped
- Make ready Soy Sauce
- Get Sugar
- Get Sake (Rice Wine) OR Water
- Make ready Gochujang (Korean Spicy Miso) *optional
- Prepare 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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