CookPal AI
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Sweet and Spicy Eggplant and Green Onion Rice Bowl

Cost $8, save $7

Source: Recommended by CookPal

  • 15 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 🍆 2 eggplants, sliced into 1cm rounds
    • 🧅 1/2 stalk green onion, diagonally sliced
    • 3 slices ginger, minced

  • Staples

    • 1 tbsp cornstarch
    • 2 tbsp salad oil
    • 4 tbsp mirin
    • 2 tbsp soy sauce
    • White sesame seeds, to taste
    • 🍚 2 bowls (400g) cooked white rice
    • 🥚 2 onsen eggs

STEPS

1

Slice the eggplants into 1cm rounds and soak them in water to remove bitterness. Slice the green onion diagonally and mince the ginger.

2

Pat the eggplants dry with paper towels. Place them in a plastic bag with cornstarch and shake to coat evenly.

3

Heat salad oil in a frying pan over medium heat. Add the eggplants and green onion, cooking until the eggplants are golden brown. Remove from the pan.

4

In the same pan, lightly sauté the minced ginger over medium heat until fragrant. Add mirin and soy sauce, then return the eggplants and green onion to the pan. Cook until the sauce thickens.

5

Serve warm rice in bowls, top with the eggplant mixture, place an onsen egg on top, and sprinkle with sesame seeds.

NUTRIENTS

Per 1 serving

🔥

450

Calories

  • 12g
    Protein
  • 65g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh eggplants for the best flavor and texture.Adjust the soy sauce and mirin ratio to suit your taste preferences.Onsen eggs can be substituted with poached eggs if preferred.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.