Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, eggplant & egg rice bowl. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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Eggplant & Egg Rice Bowl is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Eggplant & Egg Rice Bowl is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have 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:
- Prepare 1 large Eggplant *about 400g, thickly sliced
- Get 2-3 tablespoons Canola Oil *extra as required
- Prepare 1 handful Baby Spinach *OR other Green Leafy Vegetable
- Take 2 Eggs
- Prepare 2 Servings Freshly Cooked Rice
- Prepare 1 Spring Onion *finely chopped
- Make ready Toasted Sesame Seeds
- Get <Sauce Ingredients>
- Take 1 small piece Ginger *grated OR finely chopped
- Take 3-4 tablespoons Soy Sauce
- Make ready 2 tablespoons Sugar
- Take 1/4 cup Sake (Rice Wine) OR Water
- Make ready 1 teaspoon Gochujang (Korean Spicy Miso) *optional
- Make ready 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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