Simple and Veggie-Packed Eggplant Miso Rice Bowl
Simple and Veggie-Packed Eggplant Miso Rice Bowl
Super Easy Eggplant Miso Rice Bowl Recipe (No Meat!)
A delightful one-bowl meal even without meat! Introducing our incredibly simple Eggplant Miso Rice Bowl. The combination of tender eggplant and savory miso is truly special.
Main Ingredients- 1 eggplant
- 2 lettuce leaves
- 2 chicory leaves
- 2 bowls of rice
Cooking Instructions
Step 1
First, thoroughly wash the eggplant under running water, remove the stem, and julienne it into strips about 0.5cm thick. Similarly, wash the lettuce and chicory leaves, pat them dry, and julienne them. Having your vegetables prepped makes stir-frying much smoother.
Step 2
In a small saucepan, combine 1 Tbsp of miso paste and 1/4 cup of water. Whisk well until the miso paste is dissolved. Bring it to a simmer over low heat, stirring to prevent lumps, to create a savory miso sauce. Be careful not to cook over high heat initially, as the miso can burn.
Step 3
Once the miso sauce begins to simmer, add the julienned eggplant and stir-fry over medium heat until the eggplant becomes tender. The eggplant will release moisture as it cooks, naturally blending with the miso sauce. Stir occasionally to prevent the eggplant from clumping together.
Step 4
When the eggplant reaches your desired tenderness, reduce the heat to low and drizzle in 1 tsp of sesame oil. Stir gently to combine everything. Adding sesame oil at the end enhances its nutty aroma and flavor.
Step 5
Place 2 bowls of warm rice into serving bowls. It’s best if the rice isn’t too hot, so letting it cool slightly can be beneficial.
Step 6
Generously spoon the cooked eggplant and miso mixture over the warm rice. Arrange it in the center so it looks appealing and is easy to mix.
Step 7
Finally, arrange the julienned lettuce leaves around the eggplant and gently place the chicory leaves on top of the eggplant for added freshness and color. Enjoy mixing and eating!
