Eggplant Rice
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Eggplant and ground pork are stir-fried in green onion oil, then piled, oil and all, on top of the soaked rice, so the eggplant cooks with the rice while soaking up the pork fat and onion aroma.
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Cut it thick, about 1.5 cm, and pull it off the heat before it goes limp, or it collapses once the rice is done. Soy sauce splashed onto the hot edge of the pan adds a slightly smoky note.
Ingredients
Instructions
- 1
Wash the rice and soak in cold water for 30 minutes, then drain completely through a strainer.
- 2
Cut the eggplants in half lengthwise, slice into 1.5 cm thick pieces.
Finely chop the green onion.
- 3
Heat vegetable oil and green onion in a pan over low heat to make scallion oil, then add pork and mirin.
Cook until no longer pink.
- 4
Add the eggplant, sauté briefly, then pour soy sauce around the edges of the pan to caramelize and mix well.
- 5
Put the soaked rice and water in a pot or rice cooker, then place the sautéed eggplant and pork with its oil on top.
Cook the rice.
- 6
Once cooked, drizzle sesame oil over the rice and gently fold it with a rice paddle from the bottom up.
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