[ad_1]
Julia’s Miso Eggplant Rice Bowls
(Serves 4)
1 kg eggplant (roughly two medium)
Vegetable oil, for frying
2 spring onions, finely sliced, plus extra to serve
Steamed quick grain rice, equivalent to Koshikahari, to serve
Miso sauce
2 tbsp miso paste
4 tbsp mirin
1 tbsp sake
1 tbsp rice vinegar
Salt and white pepper, to style
Blanched spinach
1 bunch english spinach
1 tbsp soy sauce
2 tsp toasted white sesame seeds, plus further to serve
Technique
Mix the entire elements for the miso sauce in a small bowl. Put aside
Trim the spinach then blanch for 1-2 minutes, or till simply cooked. Drain and refresh in iced water. Squeeze any extra water and organize onto a plate. Season with the soy sauce and sprinkle over the sesame seeds. Put aside.
Reduce the eggplant into 5 cm lengths, round 1.5cm thick. Warmth a number of tablespoons of oil in a wok over a medium warmth and cook dinner the eggplant in batches, till tender, round 6-7 minutes, turning sometimes. You might want to make use of extra oil because the eggplant cooks, so guarantee so as to add extra if wanted. Return the entire eggplant again into the wok, enhance the warmth to medium-high and pour over the miso combination. Cook dinner for an extra 1-2 minutes or till the eggplant may be very tender and the miso sauce has thickened. Prime with the spring onions.
Divide the rice amongst bowls, prime with among the eggplant, blanched spinach, some extra spring onions and sesame seeds and serve.
What else I’m cooking…
Zucchini have arrived and I’m loving making easy pasta dishes with them, perhaps with a blob of ricotta and a few mint. Shaved recent in salads or finely sliced into rounds and changed into a frittata.
What else I’m consuming…
The Oeuf Mayonnaise from Public Wine Store in Fitzroy North! Every little thing on the menu is at all times so pleasing, however I’m particularly keen on this dish, lovingly draped with anchovies, it’s a favorite.
[ad_2]
Source link
