Steps to Make Speedy Eggplant & Egg Rice Bowl

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, eggplant & egg rice bowl. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Eggplant & Egg Rice Bowl is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Eggplant & Egg Rice Bowl is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant & Egg Rice Bowl:

1. Take 1 large Eggplant *about 400g, thickly sliced
2. Take 2-3 tablespoons Canola Oil *extra as required
3. Prepare 1 handful Baby Spinach *OR other Green Leafy Vegetable
4. Get 2 Eggs
5. Make ready 2 Servings Freshly Cooked Rice
6. Make ready 1 Spring Onion *finely chopped
7. Get Toasted Sesame Seeds
8. Take <Sauce Ingredients>
9. Prepare 1 small piece Ginger *grated OR finely chopped
10. Make ready 3-4 tablespoons Soy Sauce
11. Take 2 tablespoons Sugar
12. Get 1/4 cup Sake (Rice Wine) OR Water
13. Make ready 1 teaspoon Gochujang (Korean Spicy Miso) *optional
14. Get 1 teaspoon Potato Starch OR Corn Starch Flour

Instructions to make Eggplant & Egg Rice Bowl:

1. Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
2. Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate.
3. When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
4. Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened.
5. *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant until soft, add Spinach, then add sauce and cook until the sauce is thickened.
6. Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
7. Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy.

So that’s going to wrap this up with this exceptional food eggplant & egg rice bowl recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!