Chicken and Eggplant Rice Bowl recipe - ingredients, nutrition and when to eat it
A Japanese-style rice bowl topped with chicken thigh and eggplant grilled until golden.
A Japanese-style rice bowl topped with chicken thigh and eggplant grilled until golden. The savory soy sauce seasoning, with a hint of sweetness, pairs well with the tender grilled eggplant. It makes a satisfying lunch or dinner.
Japanese · 30 minutes to cook
Nutrition (per 479g serving): 664.5 kcal · protein 30.2g · carbohydrate 86.3g · fat 19.8g · sodium 1278mg
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: Arrange the chicken in the pan without overlapping the pieces so they brown more evenly.
Tips: Add the sauce at the end and simmer briefly for a glossy finish without burning.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Chicken thigh — 120 g
- Eggplant — 0.5 pc
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Green onion — 0.3 pc