Miso Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with roasted eggplant coated in a miso glaze. The eggplant is soft and juicy, and the savory, subtly sweet glaze goes well with the…
This rice bowl is topped with roasted eggplant coated in a miso glaze. The eggplant is soft and juicy, and the savory, subtly sweet glaze goes well with the rice. It’s a nice choice for a summer lunch or a simple dinner.
Japanese · 20 minutes to cook
Nutrition (per 427.5g serving): 557.3 kcal · protein 10.4g · carbohydrate 88.3g · fat 17.1g · sodium 1034.7mg
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: Cut the eggplant into thick slices so they hold their shape while cooking.
Tips: Miso varies in saltiness, so add just a little soy sauce at first, taste, then adjust.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Eggplant — 1 pc
- Miso — 1 Tbsp
- Mirin — 1 Tbsp
- Soy sauce — 0.5 tsp
- Cooking oil — 1 Tbsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp