Eggplant Tempura Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with crisp fried eggplant and finished with a soy sauce seasoning.
This rice bowl is topped with crisp fried eggplant and finished with a soy sauce seasoning. It’s savory and tender inside, making it a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 751g serving): 3077.4 kcal · protein 16g · carbohydrate 106.4g · fat 279.6g · sodium 1324.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the eggplant dry before coating it so the breadcrumbs stick better.
Tips: If the oil is too cool, the coating can absorb too much oil. Fry the eggplant in batches instead of adding too much at once.
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Ingredients (1 serving)
- Rice — 1 bowl
- Eggplant — 1 pc
- Flour — 2 Tbsp
- Egg — 0.5 pc
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Vinegar — 1 tsp
- Water — 1 Tbsp
- Green onion — 10 g