WThe hat I like about rice bowls, or Japanese rice bowls, is that it is a complete meal in itself. Rice is included as part of the equation from the beginning, not just as a serving suggestion. I think this sweet sauce made by boiling these eggplants is specially designed with rice in mind. It is diminished until it is sticky enough to glaze the eggplant and is strong enough to lean on the rice to provide a rest from the strength of the flavor. Simple but perfect.
I was free to use one of my favorite toppings, fried and salted leeks, slightly soaked in vinegar, but if I don’t have time to make it, I use lightly matched fresh or sliced leeks. Please instead.
Preparation 10 minutes
Cook 1 hour 10 minutes
In the case of eggplant
Short grain rice 350g
4 tbsp cooking liquor
4 tbsp light soy sauce
2 ½ tablespoon mirin
2 pieces of garlic, Peeled and crushed
3 eggplant, Cut into 1 cm slices vertically
rapeseed oil, Fry
Stir-fried ginger and onions
3 tbsp rapeseed oil
Ginger 50gPeel and cut into fine matchsticks
6 green onions, Trimmed and finely chopped
1/2 teaspoon fine sea salt
2 tsp white wine vinegar
Sift the rice until the water is clear and transfer to a pan with a lid. Cover with lukewarm water, soak for 5 minutes, drain, cover with 400 ml of cold water and bring to a boil. Reduce the heat and whisper, heat for 12 minutes, remove the pan from the heat and place it on one side with the lid on.
Meanwhile, make a bowl sauce. In a small bowl, mix sake, soy sauce, mirin, garlic, and ginger snacks in the dressing.
Line the plate or board with kitchen paper. Heat 3 tablespoons of oil in a large frying pan over medium heat, add the remaining ginger and green onions, and cook for about 8 minutes until soft and caramelized. Turn it over into a bowl, add salt and vinegar, stir and set aside.
Add a little more oil to the frying pan, cook in batches, line up the eggplant slices and fry for 3 minutes or until golden. Turn it over and fry the other side until soft and golden, transfer to a lined plate to drain, repeat with the remaining eggplant slices, and add oil as needed.
When all the eggplants have been fried, gently put them back in layers and reduce the heat. Pour the bowl sauce from above, whisk for a few minutes until sticky, then remove from heat. (If the sauce is in danger of disappearing completely, add a small amount of water to rehydrate it, which makes it a little cheeky.)
Divide the warm rice into 4 plates, place the eggplant slices on top, and sprinkle a small amount of sauce with a spoon. Sprinkle with stir-fried salted ginger and green onions.
Vegan Recipe for Mirasoda Eggplant Bowl | Vegan Food and Drinks
Source link Vegan Recipe for Mirasoda Eggplant Bowl | Vegan Food and Drinks