How to Prepare Favorite Eggplant & Egg Rice Bowl
Hey everyone, it is Brad, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, How to Make Homemade Eggplant & Egg Rice Bowl. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Eggplant & Egg Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant & Egg Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant & Egg Rice Bowl is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Eggplant & Egg Rice Bowl using 14 ingredients and 7 steps. Here is how you cook it.
These Eggplant slices are so soft and melting in your mouth. Softly cooked gooey Egg is a good companion. Freshly cooked soft rice mixed with the Eggplant and the Egg with the sauce is heavenly delicious. If you like Eggplant, this is a dish you got to try.
Ingredients and spices that need to be Get to make Eggplant & Egg Rice Bowl:
- 1 large Eggplant *about 400g, thickly sliced
- 2-3 tablespoons Canola Oil *extra as required
- 1 handful Baby Spinach *OR other Green Leafy Vegetable
- 2 Eggs
- 2 Servings Freshly Cooked Rice
- 1 Spring Onion *finely chopped
- Toasted Sesame Seeds
- <Sauce Ingredients>
- 1 small piece Ginger *grated OR finely chopped
- 3-4 tablespoons Soy Sauce
- 2 tablespoons Sugar
- 1/4 cup Sake (Rice Wine) OR Water
- 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- 1 teaspoon Potato Starch OR Corn Starch Flour
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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So that's going to wrap it up with this special food How to Prepare Ultimate Eggplant & Egg Rice Bowl. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!