Tender Japanese Eggplant Rice Bowl: Simple & Delicious
Homemade Japanese Eggplant Donburi: Easy & Tasty!
Hello everyone! Today, I’ve prepared a truly simple recipe: a Japanese-style eggplant rice bowl, or ‘Nasu Donburi’. We’ll be topping fluffy rice with tender, pan-fried eggplant coated in a sweet and savory soy sauce. Even if you’re not usually a fan of eggplant, I think you’ll enjoy this dish. That’s because this eggplant isn’t mushy; it’s incredibly soft and melt-in-your-mouth tender! Let’s get cooking!
Main Ingredients
- 1 eggplant
- 1 bowl of warm rice
Special Sauce
- 1 Tbsp sugar (approx. 15g)
- 2 Tbsp mirin (Japanese sweet rice wine) (approx. 30ml)
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp water (approx. 15ml)
- 1 Tbsp sugar (approx. 15g)
- 2 Tbsp mirin (Japanese sweet rice wine) (approx. 30ml)
- 1 Tbsp soy sauce (approx. 15ml)
- 1 Tbsp water (approx. 15ml)
Cooking Instructions
Step 1
First, prepare one fresh eggplant. Trim off the stem and, using a vegetable peeler, peel the skin off the eggplant. Peeling the skin will result in a much softer texture.
Step 2
Cut the peeled eggplant in half crosswise into pieces about 2cm thick. Place the eggplant pieces in a microwave-safe container, cover it, and microwave for 1 minute and 30 seconds. This will partially cook the eggplant, making it easier to handle in the next step.
Step 3
After removing the eggplant from the microwave and letting it cool slightly, make shallow cuts across the surface of each piece with a knife. Scoring the eggplant like this allows the sauce to penetrate deeply, making it much more flavorful.
Step 4
Now, let’s make the special sauce that will elevate this eggplant bowl! In a small bowl, combine 1 tablespoon of sugar, 2 tablespoons of mirin, 1 tablespoon of soy sauce, and 1 tablespoon of water. Stir well with a spoon until all the ingredients are thoroughly mixed.
Step 5
Heat about 1 to 2 tablespoons of cooking oil in a frying pan over medium heat. Add the scored eggplant pieces to the pan and cook until they are golden brown and slightly crispy on both sides. Aim for a nice, appealing color.
Step 6
Once the eggplant is beautifully golden, reduce the heat to low. Pour the prepared sauce over the eggplant in the pan and let it simmer gently, allowing the sauce to coat and reduce around the eggplant. The eggplant will develop a lovely sheen as the sauce thickens.
Step 7
When the sauce has thickened and nicely coats the eggplant, turn off the heat. Place the tender, saucy eggplant on top of a bowl of warm rice. Drizzle any remaining sauce from the pan over the rice and eggplant. Your delicious Japanese-style eggplant rice bowl is now complete! Enjoy your meal!
