Nutritious Winter Delicacy: Mouthwatering Dried Eggplant Rice Recipe
Nutritious Winter Delicacy: Mouthwatering Dried Eggplant Rice Recipe
Heartwarming Homemade Dried Eggplant Rice
Brighten up your winter table with fragrant dried eggplant, crisply dehydrated in the late summer sun! You won’t need many side dishes; this nutritious eggplant rice, paired with a savory seasoning sauce, is enough to finish a whole bowl of rice. Enjoy this rich and flavorful winter specialty – it’s truly a gourmet treat!
Main Ingredients- 2 cups soaked rice (approx. 360g)
- 1 handful dried eggplant (soaked, about 1 cup)
- 100g beef (ground or thinly sliced)
Aromatic Stir-fry Ingredients- 1/2 stalk green onion (approx. 50g)
Dashi and Shiitake Broth- 2 dried shiitake mushrooms
- 1 piece dried kelp (10x10cm)
- 3 cups water (approx. 540ml)
- 1/2 stalk green onion (approx. 50g)
Dashi and Shiitake Broth- 2 dried shiitake mushrooms
- 1 piece dried kelp (10x10cm)
- 3 cups water (approx. 540ml)
Cooking Instructions
Step 1
First, soak the dried eggplant in lukewarm water for at least 30 minutes until thoroughly rehydrated. Squeeze out excess water, then cut the softened eggplant into bite-sized pieces (about 1-2 cm). Toss the cut eggplant with 1/2 Tbsp soy sauce (for soup) and 1/2 Tbsp sesame oil to marinate. This step enhances the eggplant’s flavor.
Step 2
For the sliced (or ground) beef, mix in 1/2 Tbsp soy sauce (for soup), 1/2 Tbsp sesame oil, 1/4 tsp minced garlic, 1 tsp cooking sake (or mirin), a pinch of black pepper, and 1/2 tsp plum extract. Marinate for about 10 minutes to allow the flavors to meld and tenderize the meat.
Step 3
Finely chop the green onion, focusing on the white parts. Heat 1 Tbsp cooking oil in a frying pan over medium-low heat. Add the chopped green onion and stir-fry gently until fragrant, taking care not to burn it. This creates a flavorful scallion oil.
Step 4
Once the green onion is fragrant, add the marinated beef to the pan. Stir-fry quickly over high heat, breaking up any clumps with chopsticks. Cook just until the beef loses its pink color. Avoid overcooking to prevent the beef from becoming tough.
Step 5
Now, add the marinated eggplant to the pan. Stir-fry briefly with the beef for 1-2 minutes, just enough to combine the flavors. Be gentle to avoid breaking up the eggplant pieces. Cooking for too long can make the eggplant mushy, so preserving its texture is key.
Step 6
Rinse the rice that has been soaked for about an hour and drain well. Place the rice in a pot (or pressure cooker, rice cooker) and add 3 cups of water infused with the dried shiitake mushrooms and kelp (or use regular rice water). The water-to-rice ratio should be the same as you normally use for cooking rice. Arrange the stir-fried beef and eggplant evenly over the rice. Start cooking the rice. (For pressure cookers: high heat until whistling, then simmer on low for 5-7 minutes. For regular pots: medium-low heat for 15-20 minutes. For electric rice cookers: use the white rice setting.)
Step 7
Once the rice is cooked, let it steam for a few minutes. Gently mix the rice with the cooked eggplant and beef. This dish is absolutely delicious when mixed with the savory seasoning sauce! To make the sauce, combine 5 Tbsp regular soy sauce, 3 Tbsp chopped green onion, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp plum extract, 1 Tbsp ground sesame seeds, and 1 Tbsp chili powder. Enjoy a warm and satisfying meal with this nutritious eggplant rice this winter!
