Eggplant Kabayaki Rice Bowl (Vegan)
This rice bowl (Donburi) consists of only eggplant and rice but is incredibly satisfying and delicious!
Equipment
- 1 Fryingpan
Ingredients
- 2-4 Eggplant
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 2 tbsp Sake White Wine works well too
- 2 tbsp MIrin You can use 1tsp Sugar +1tbsp Sake
- ¼ tsp Ginger Powder or Grated Ginger
- some Plain Four
- some Oil For frying
- some Steamed Rice 150-250g per person
- some Green Onion (chopped)
Instructions
- Peel your eggplants and chop the ends off. Wrap each eggplant with cling film and microwave for about 2-3mins or until softened. Let them cool in the cling film until you can touch them. You can use a steamer for cooking the eggplants.
- Once the eggplants are cooled, cut open the middle (not all the way through) and score them with a knife like in the photo below.
- Mix soy sauce, sake, sugar, mirin, and ginger powder in a bowl and set aside.Flour each eggplant, and fry both sides of them with oil over medium-high heat. Then, pour the soy sauce mixture and continue cooking until your eggplants have soaked the liquid and become brown.
- Serve them with steamed rice with a sprinkle of green onion on top. Enjoy it!
Notes
- You can use any type of soy sauce for this recipe, but you have to adjust the amount of soy sauce because the level of saltiness depends on the product. I use Japanese ordinary soy sauce which is called koikuchi syoyu.
- You can other vegetables apart from eggplants for colour such as leeks, peppers spinach, and more.
- Other options for garnish are sesame, nori (toasted seaweed), and your favourite herbs.