Exquisite Eggplant Rice Bowl: A Delicious and Tender One-Bowl Meal
Exquisite Eggplant Rice Bowl: A Delicious and Tender One-Bowl Meal
Simple and Tasty Eggplant Dish – A Hearty One-Bowl Rice
The perfect harmony of tender eggplant and sweet, savory sauce! Introducing the delicious Eggplant Rice Bowl, which is incredibly satisfying served over rice. It’s a mild flavor that even children enjoy, but you can also add a spicy kick to suit your preference.
Main Ingredients- 1 eggplant
- 1/3 onion
- a little green onion
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and slice it into rounds about 1cm thick. Sprinkle salt over the sliced eggplant and let it sit for about 10 minutes to draw out moisture. Gently pat the eggplant dry with a paper towel to remove excess water. This pre-seasoning step helps the eggplant absorb less oil and cook more tenderly. Heat 0.5 Tbsp of cooking oil in a pan and place the seasoned eggplant slices in it. Pan-fry them until golden brown on both sides. Be careful not to overcook them until they become mushy.
Step 2
Transfer the nicely fried eggplant to a separate plate for now. This keeps them ready for mixing with the sauce later.
Step 3
Peel and thinly slice the onion. In another pan, heat 0.5 Tbsp of cooking oil over low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the aromatic scent of garlic releases, add the sliced onions and stir-fry them together until they become translucent.
Step 4
As the onions start to turn transparent, add the sauce ingredients: 2 Tbsp oyster sauce, 1 Tbsp mirin, and 0.3 Tbsp sugar. Stir well with the onions to ensure the sauce coats them evenly.
Step 5
Add the pre-fried eggplant back into the pan. Gently toss to coat the eggplant with the sauce, stir-frying them together. Handle the eggplant carefully to prevent it from breaking apart.
Step 6
Now, pour in 1/2 cup of water and bring it to a boil over high heat. Once the sauce starts to bubble vigorously, move on to the next step.
Step 7
It’s time to thicken the sauce. Prepare a cornstarch slurry by mixing 1 Tbsp of cornstarch with 1 Tbsp of water in a small bowl until smooth. Gradually add this slurry to the simmering sauce while stirring continuously until you achieve your desired consistency. Add it slowly to prevent lumps from forming.
Step 8
Finally, add the chopped green onions, a pinch of black pepper, sesame oil, and toasted sesame seeds. Stir briefly to incorporate their aromas. This completes the delicious main component of your Eggplant Rice Bowl.
Step 9
Serve a generous portion of warm rice in a bowl, and top it with the prepared Eggplant mixture. Your delicious Eggplant Rice Bowl is ready! This recipe is made mild so children can enjoy it. If you prefer a spicier taste, you can finely chop 1 red chili pepper (like a Cheongyang chili) and add it along with the green onions when you add them. Adjust to your liking and enjoy your meal!
