1Soak and rinse sushi rice until the water runs clear.
2While the rice cooks, peel and cut the eggplant.
3Steam the eggplant on top of the rice in the rice cooker.
4Prepare the sauce by mixing tamari, oyster sauce, sesame oil, rice vinegar, maple syrup or honey, red pepper flakes, grated ginger, and grated garlic.
5After 10-15 minutes, the rice and eggplant will be done.
6Slice the steamed eggplant and make slits (not cutting all the way through) so it lays flat and resembles an accordion.
7Heat some oil in a pan over medium-high heat.
8Fry the eggplant until golden brown on both sides.
9Pour in half of the prepared sauce.
10Once the sauce thickens, flip the eggplant.
11Pour in the remaining sauce and let it reduce until sticky.
12Serve the braised eggplant with rice, an egg, and some pickled carrots.
Ingredients
sushi rice
eggplant
tamari
oyster sauce
sesame oil
rice vinegar
maple syrup or honey
red pepper flakes
grated ginger
grated garlic
oil
egg
pickled carrots
Equipment
rice cookerpan
Tips
Use a rice cooker to cook rice and steam eggplant simultaneously.
Make slits in the eggplant (accordion style) for the sauce to penetrate better.