Chinese Style Braised Eggplant Rice Bowl
Directions
- 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.
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