Unagi-Inspired Eggplant Rice Bowl

Étapes7

1. 1

   Étape 1. Trim and peel eggplants

   Trim off the stems and peel a few strips of skin from each eggplant.

   Peeling a few strips of skin gives the eggplant an appearance similar to grilled eel.

   aubergine
2. 2

   Étape 2. Steam or microwave eggplant

   9 min

   Steam the eggplants for 8–10 minutes, or wrap them in plastic wrap and microwave at 600W for about 3 minutes, until just tender.

   Steaming (or microwaving) first creates a soft, creamy texture while reducing cooking time.

   aubergine
3. 3

   Étape 3. Slice and score eggplant

   Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.

   aubergine
4. 4

   Étape 4. Coat eggplant with starch

   Coat both sides with potato starch.

   auberginefécule de pomme de terre
5. 5

   Étape 5. Brown the eggplant

   Heat a little oil in a frying pan over medium heat. Cook until both sides are nicely browned.

   huile végétaleaubergine
6. 6

   Étape 6. Simmer the sauce

   Add all the sauce ingredients and simmer until the sauce thickens and coats the eggplants.

   The sauce is intentionally seasoned a little stronger so it pairs with steamed rice.

   sauce sojamirinsakésucre
7. 7

   Étape 7. Serve over rice

   Serve over steamed rice and top with shredded nori and white sesame seeds.

   rizgraines de sésame