Crispy Eggplant Rice Bowl with Savory Pork Sauce
Crispy Eggplant Rice Bowl with Savory Pork Sauce
Crispy on the outside, tender on the inside! An unforgettable Crispy Eggplant Rice Bowl Recipe
Introducing the Crispy Eggplant Rice Bowl, a dish that will captivate your taste buds with its delightful combination of chewy yet tender fried eggplant and a rich pork sauce. The irresistible sweet and savory sauce coats the rice, making it a magical dish that you’ll finish in no time! Enjoy a nutritious and delicious meal with just one eggplant. This recipe is perfect for adding a special touch to ordinary days or celebrating special occasions.
Main Ingredients- 2 Eggplants
- 160g Ground Pork
- 1 stalk Green Onion
- 1/2 Onion
- 8 Dried Chili Peppers (or dried red chilies)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soju (or cooking wine)
- 5 Tbsp Cornstarch
- 1 Egg
- 30ml Water
- 1 Tbsp Cooking Oil (for batter)
Pork Marinade- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- 0.5 tsp Ginger Powder
Sauce Ingredients- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 2 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 50ml Water
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Minced Garlic
- 0.5 tsp Ginger Powder
Sauce Ingredients- 1.5 Tbsp Oyster Sauce
- 1 Tbsp Soy Sauce
- 2 Tbsp Mirin (or cooking wine)
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 50ml Water
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly, remove the stems, then cut each eggplant in half lengthwise. Afterward, cut each half into quarter pieces to create bite-sized portions suitable for frying. (Aim for pieces about 4-5cm in length).
Step 2
Lightly sprinkle the prepared eggplants with coarse salt and let them sit for about 5 minutes to draw out moisture. Gently pat them dry with paper towels. This step helps the eggplant absorb less oil during frying, resulting in a crispier texture.
Step 3
In a bowl, combine the ground pork with the marinade ingredients: soy sauce, mirin, minced garlic, and ginger powder. Mix well with your hands and let it marinate for at least 10 minutes. This process removes any porky odor and enhances its flavor.
Step 4
Now, let’s prepare the batter for the fried eggplant. In a large bowl, whisk together 5 tablespoons of cornstarch, 1 egg, 30ml of water, and 1 tablespoon of cooking oil. The batter should not be too thin or too thick; it should be able to coat the eggplant evenly.
Step 5
Add the marinated eggplant pieces to the prepared batter and coat them thoroughly. Avoid making the batter too thick, as it can make the fried eggplant greasy. Aim for a thin, even coating.
Step 6
Heat enough cooking oil in a deep pan to submerge the eggplants. Carefully place the battered eggplant pieces into the hot oil and fry until golden brown. Since eggplants contain a lot of moisture, they can become soggy quickly. For extra crispiness, consider frying them twice: first at around 170°C (340°F) until lightly golden, then remove them and increase the oil temperature to 190°C (375°F) for a quick 10-15 second fry. This double-frying technique yields a wonderfully crispy exterior and a chewy, tender interior.
Step 7
Transfer the double-fried eggplant pieces to a wire rack or paper towels to drain off excess oil. This ensures the crispiness of the fried eggplant is maintained.
Step 8
Prepare the sauce ingredients: finely chop the cleaned onion and green onion. The onion will add sweetness, and the green onion will provide an aromatic touch.
Step 9
For a touch of heat, prepare about 8 dried chili peppers. You can substitute these with spicy green or red chilies according to your preference. Remove the seeds and chop them finely.
Step 10
Heat 1 tablespoon of cooking oil in a wide pan over medium heat. Add the minced garlic and sauté until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 11
Once the garlic is fragrant, add the marinated ground pork and stir-fry. Adding 1 tablespoon of soju while cooking the pork helps to eliminate any gamey odors. Break up the pork as it cooks to ensure it’s evenly browned.
Step 12
When the pork is fully cooked, add the chopped onion, green onion, and dried chili peppers (or fresh chilies) to the pan. Sauté until all the vegetables are softened and translucent. The vegetables will release their sweetness and aroma, enhancing the sauce’s flavor.
Step 13
Once all the ingredients are well sautéed, pour in the prepared sauce mixture (oyster sauce, soy sauce, mirin, sugar, water). Bring to a boil over high heat, stirring constantly to prevent the sauce from sticking or burning.
Step 14
When the sauce comes to a boil, reduce the heat to low. Prepare a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually add this slurry to the sauce while stirring continuously until it thickens to your desired consistency. Once thickened, remove from heat and stir in 1 tablespoon of sesame oil for gloss and aroma.
Step 15
Serve hot rice in a bowl, arrange the crispy double-fried eggplant on top, and generously ladle the delicious pork sauce over it. Your Crispy Eggplant Rice Bowl is now complete! For an extra touch, garnish with sesame seeds or chopped scallions, if desired.
