Elegant Eggplant Rice Bowl: Enjoy a Delicious Meal at Home!
Elegant Eggplant Rice Bowl: Enjoy a Delicious Meal at Home!
Eggplant Rice Bowl Recipe: A Flavorful One-Bowl Meal
Made with a delectable sauce, fresh vegetables, and tender eggplant, this rice bowl is a satisfying and delicious meal that you’ll finish in no time. Try making this wonderful one-bowl dish!
Eggplant Rice Bowl Main Ingredients- 2-3 fresh eggplants
- 1/2 sweet onion
- 1/2 tender zucchini
- 120g oyster mushrooms
- 50g carrot
- 200g ground pork
- 1/2 green onion (scallion)
- 1 cup water (200ml)
- 3 Tbsp cornstarch slurry (1.5 Tbsp cornstarch + 1.5 Tbsp water)
Golden Ratio Rice Bowl Sauce- 3 Tbsp soy sauce (for deep flavor)
- 2 Tbsp oyster sauce (for umami)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp plum extract (for a refreshing taste)
- 1 Tbsp fish sauce (for rich flavor)
- 2 Tbsp sesame oil (for nuttiness)
- A pinch of black pepper
- 3 Tbsp soy sauce (for deep flavor)
- 2 Tbsp oyster sauce (for umami)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (for sweetness)
- 1 Tbsp plum extract (for a refreshing taste)
- 1 Tbsp fish sauce (for rich flavor)
- 2 Tbsp sesame oil (for nuttiness)
- A pinch of black pepper
Cooking Instructions
Step 1
First, wash the eggplants thoroughly and remove the stems. Slice them into about 1.5cm thick rounds. Dice the onion, zucchini, and carrot into similar bite-sized pieces (about 0.5cm thick). Tear the oyster mushrooms into manageable pieces, removing the tough ends. Finely chop the green onion, preparing it for making fragrant green onion oil.
Step 2
Heat 1-2 Tbsp of cooking oil in a pan over medium-high heat. Add the chopped green onions and stir-fry for about 1 minute until fragrant, creating a rich green onion oil. This step will significantly enhance the depth of flavor in your rice bowl.
Step 3
Once the green onion oil is aromatic, add the ground pork. Stir-fry along with 1/2 Tbsp of minced garlic, 1 Tbsp of cooking wine (to remove any porky odor), and a pinch of black pepper. Break up any clumps of pork as it cooks evenly.
Step 4
When the ground pork is about 70% cooked, add all the prepared vegetables (onion, zucchini, carrot, oyster mushrooms) to the pan. Stir-fry together over high heat for 2-3 minutes until the vegetables are slightly softened.
Step 5
Now, add the eggplant slices and continue to stir-fry for another 3-5 minutes. You’ll know they are cooking well as the eggplant begins to absorb the oil and turn translucent. Be careful not to overcook, as they can become mushy.
Step 6
Pour in 1 cup (200ml) of water and bring the mixture to a gentle boil, allowing the ingredients to meld together. Once simmering, add all the sauce ingredients (‘Golden Ratio Rice Bowl Sauce’: soy sauce, oyster sauce, minced garlic, oligosaccharide, plum extract, fish sauce, black pepper) and stir well. Cook for another 2-3 minutes to let the sauce coat the ingredients, then reduce the heat to low.
Step 7
Finally, gradually add the cornstarch slurry (1.5 Tbsp cornstarch + 1.5 Tbsp water) a little at a time, stirring continuously to achieve the desired consistency. The sauce should thicken to a coating consistency. Turn off the heat once it reaches your preferred thickness. Be cautious not to add too much slurry at once, as it can make the sauce overly thick.
Step 8
To finish the eggplant rice bowl sauce, stir in 2 Tbsp of sesame oil and sprinkle with toasted sesame seeds for an extra nutty aroma. Your delicious eggplant rice bowl sauce is now ready!
Step 9
Fill a bowl with warm cooked rice. Generously ladle the prepared eggplant and vegetable sauce over the rice. For an extra touch, you can add a fried egg or fresh greens. A final drizzle of sesame oil will double the nutty flavor, making your eggplant rice bowl even more delightful.
