🍲 Japanese Miso Eggplant Donburi
A comforting and flavourful Japanese dish featuring roasted eggplant topped with a savory miso glaze, served over steamed rice.
Ingredients
- 2 pieces Japanese eggplant
- 1 tablespoon White sesame seeds
- 3 tablespoons White miso paste
- 1 tablespoon Mirin
- 1 tablespoon Soy sauce
- 1 tablespoon Water
- 200 grams Jasmine rice
- 250 millilitres Water for rice
Instructions
- Preheat your oven to 200°C (392°F). Pierce the eggplants several times with a fork to allow steam to escape during roasting. Place the eggplants on a baking sheet and roast for about 20 minutes, or until the skin is blistered and the flesh is tender.
- While the eggplants are roasting, prepare the miso glaze. In a small bowl, mix together the white miso paste, mirin, soy sauce, and water until smooth.
- Once the eggplants are roasted, remove them from the oven and let them cool slightly. Slice the eggplants into rounds about 1 cm thick.
- Brush the eggplant slices generously with the miso glaze. Place the glazed eggplant slices back on the baking sheet and broil for 2-3 minutes, or until the glaze is slightly caramelized. Keep a close eye on them to prevent burning.
- While the eggplant is broiling, cook the jasmine rice according to package instructions. Typically, this involves rinsing the rice until the water runs clear, then combining it with water in a pot, bringing it to a boil, reducing the heat to low, covering, and simmering for about 15 minutes. Let the rice stand, covered, for an additional 5 minutes after cooking.
- To serve, place a portion of steamed rice in each bowl. Top with the glazed eggplant slices. Sprinkle with white sesame seeds for added flavor and texture. Serve immediately.