Eggplant Rice Bowl with Sweet and Savory Sauce
Eggplant Rice Bowl with Sweet and Savory Sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, eggplant rice bowl with sweet and savory sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Eggplant Rice Bowl with Sweet and Savory Sauce is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Eggplant Rice Bowl with Sweet and Savory Sauce is something that I have loved my entire life.

This vegetarian rice bowl features tender, savory braised eggplant, flavorful stir-fried vegetables, and crunchy quick-pickled cucumber. Instead, we chose to use dried shiitake mushrooms, soy sauce, and miso to add depth and richness. To maximize flavor without adding tons of work, we made sure to. 麻婆茄子♪ Fried Eggplant with Chinese chili sauce♪.

To get started with this recipe, we must prepare a few components. You can cook eggplant rice bowl with sweet and savory sauce using 8 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Rice Bowl with Sweet and Savory Sauce:
  1. Take 1 large Eggplant (slim Japanese type)
  2. Take 3 slice Ginger
  3. Make ready 1 Katakuriko (potato starch flour) as needed to coat the eggplants
  4. Take 4 tbsp ☆ Mirin
  5. Get 2 tbsp ☆ Soy sauce
  6. Make ready 1 Toasted sesame seeds
  7. Take 1 per serving, Soft poached egg
  8. Prepare 2 servings Cooked rice

Place a rice paper round in the hot water. When ready to serve, slice in half and serve, cut ends up, with dipping sauce. Sweet & Savory glazed chicken that pairs perfectly with Jasmine rice for a quick, easy weeknight meal. Remove from heat and serve over top cooked Jasmine rice in a bowl.

Steps to make Eggplant Rice Bowl with Sweet and Savory Sauce:
  1. Mince the ginger. Slice the eggplant into 1 cm thick slices. Soak the eggplant in water to get rid of the bitterness. Pat dry with paper towels. Put the eggplant slices in a plastic bag and add 1 tablespoon of katakuriko. Close the bag and shake to coat the eggplant with it.
  2. Heat oil in a frying pan and fry both side of the eggplants slices until softened. Take out the eggplants and fry the ginger until aromatic. Add the ☆ ingredients and put back the aubergine. Fry until the sauce is shiny and thickened. Top the eggplants over the rice and drizzle the sauce over it. Sprinkle with sesame seeds.
  3. The photo here shows the eggplants served on its own as a side dish (left) as part of a meal.

Eggplant is sauteed, then coated in a spicy sweet sauce. In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs and Lemon Dressing. This bowl will keep you full until lunchtime because it's packed with a Kale and Sweet Potato Brown Rice Bowl. Deliciously vegan and drizzled with peanut sauce, we've found.

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