Savory Miso Glazed Eggplant Rice Bowl
Easy Miso Glazed Eggplant Rice Bowl Recipe with a Sweet and Salty Sauce
Traditional eggplant rice bowls often use a soy sauce-based sauce. Today, we’re making a unique sweet and salty sauce using miso paste and erythritol! Erythritol is a sugar substitute that provides sweetness without the sugar content, making it a great option for those on a diet or watching their calorie intake. This recipe offers a delicious and healthy twist, allowing you to enjoy a flavorful meal without the guilt.
Ingredients for Eggplant Rice Bowl
- 1 eggplant
- 1/2 stalk of green onion (white part)
- 1/4 onion
- 1 chili pepper (optional)
- 1 bowl of brown rice
- Cooking oil
- Salt
Sauce Ingredients
- 1 Tbsp miso paste
- 1 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 1/2 Tbsp erythritol (sugar substitute)
- 1 Tbsp perilla oil (or sesame oil)
- 3 Tbsp water
- 1/3 Tbsp chicken stock (or water)
- Pinch of black pepper
- 1/3 Tbsp minced ginger (optional)
- 1 Tbsp miso paste
- 1 Tbsp minced garlic
- 1.5 Tbsp soy sauce
- 1/2 Tbsp erythritol (sugar substitute)
- 1 Tbsp perilla oil (or sesame oil)
- 3 Tbsp water
- 1/3 Tbsp chicken stock (or water)
- Pinch of black pepper
- 1/3 Tbsp minced ginger (optional)
Cooking Instructions
Step 1
First, wash the eggplant thoroughly and trim off the ends. Slice it into rounds about 1 cm thick. Cutting them into larger pieces will give a better texture.
Step 2
Lightly score the surface of the sliced eggplant in a crisscross pattern. This helps the sauce penetrate better and makes the eggplant look appealing as it cooks. Sprinkle a little salt over the scored eggplant to season it.
Step 3
Thinly slice the onion into strips about 0.5 cm thick. Finely chop the chili pepper and green onion for added aroma and a hint of spice (add chili if you like it spicy).
Step 4
Now, let’s make the flavorful miso sauce. In a bowl, combine 1 Tbsp miso paste, 1 Tbsp minced garlic, 1.5 Tbsp soy sauce, 1/2 Tbsp erythritol, 1 Tbsp perilla oil, 3 Tbsp water, 1/3 Tbsp chicken stock (or water if you don’t have it), a pinch of black pepper, and 1/3 Tbsp minced ginger. Whisk everything together until well combined to create the sauce.
Step 5
Heat cooking oil in a frying pan over medium heat. Place the seasoned eggplant slices in the pan. Once one side is lightly browned, brush miso sauce onto the eggplant while it cooks. Brushing the sauce as you cook deepens the flavor.
Step 6
To bring out the natural sweetness and tenderness of the eggplant, it’s crucial to cook it thoroughly. Flip the eggplant slices frequently and cook over medium-low heat until they are soft all the way through. Cooking over high heat can burn the outside before the inside is cooked.
Step 7
In the same pan used for the eggplant, add the sliced onions, green onions, and chili peppers. Stir-fry them until they soften and release their sweetness. Once the vegetables are slightly cooked, pour in the prepared miso sauce. Simmer over medium-low heat until the sauce thickens and coats the ingredients beautifully.
Step 8
Serve a bowl of warm brown rice. Spoon the glazed vegetables and eggplant generously over the rice. Drizzle some of the thickened sauce over the rice as well.
Step 9
Finally, arrange the nicely cooked eggplant on top. Garnish with toasted sesame seeds for nutty flavor and shredded perilla leaves for freshness. Your healthy and delicious Miso Glazed Eggplant Rice Bowl is ready to be enjoyed!
