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Miso Eggplant Rice Bowl


I’ve probably said this a dozen times, but eggplant is one of my favorite vegetables.

In the western world you see a lot of dishes where eggplant is paired with tomatoes, but everyone in Japan agrees that eggplant goes extremely well with miso (Japanese soy bean paste).



So here it is!

Eggplant was first sauteed and then drenched in thick sweet miso sauce.

Then, the miso eggplant was placed on top of rice and served with a poached egg.

Absolutely DELICIOUS!!


So I decided to use one of my favorite bowls to serve this dish.

I love the organic feel and how beautifully it stands (tall and slender).

This bowl was created by a local potter, Peter Jadoonath.

He has a backyard pottery sale coming up in September, and if you live in the Twin Cities area you should check it out.

I found this bowl at his backyard sale a few years ago.


Miso Eggplant Rice Bowl

canola oil
1 cup eggplant slices
salt and pepper
1/2 cup water
1 tablespoon soy sauce
1 tablespoon dark miso
1~2 tablespoon cane sugar
corn starch + water for thickening
cooked rice
1 poached egg
chopped scallion
dried chili threads

1. Sautee eggplant in oil. Salt and pepper
2. Add water, soy sauce, miso, and sugar. Stir and continue to cook until miso and sugar dissolve.
3. Add corn start and water mixture to thicken the sauce.
4. Serve the eggplant and miso sauce over cooked rice.
5. Place a poached egg.
6. Serve with scallion and chili threads.

I’m on Instagram.

Red River Kitchen


When we would go for a walk along the Mississippi river, we saw this beautiful old building, and I always thought this would make a great restaurant.

Especially after visiting San Francisco where there were so many beautiful restaurants and bars located right by the water, I thought we should take advantage of the water we have here the way they do.



So when we heard that it was actually turned into a restaurant, we were so excited and we went to check it out.

Red River Kitchen.


The food is prepared by this food truck.

I heard that due to the risk of floods, they were not able to build an actual kitchen inside the building.


You order at the counter.


There were many things we wanted to try, but we decided to go with sweet pea falafel, mahimahi tacos, beer, and ginger beer.


The space is open. Very open.

You can see the river from everywhere.


We were there around the time for sunset.

There was only one cook instead of two that night, and we had a lot of time waiting for our food.

So we went outside to enjoy the river and the city view

This city from the restaurant deck looked so pretty that night.

The food was good.

I will definitely stop by again next time I go for a long walk by the river.

I’m on Instagram.

Edamame Veggie Sandwich


We got back from our trip a few days ago.

We are home, but technically we are still on vacation.

Terry says we can go out to eat and I don’t have to cook, but after a while I WANT to cook because I miss my food (it sounds strange, but it’s true!).




I was in the mood for a sandwich with LOTS of veggies.

So that’s what we had for lunch today.


I pile up everything high, hoping they stay between the bread slices.

Love all the colors.

Edamame was salted and slightly mashed.

Next time I will spread more of this edamame paste.

It was simple yet tasty.


I think I’m getting better at making sandwiches.

One of the lessons I’ve learned is to use thin slices of bread.

My sandwiches used to be so thick, and I always felt I was eating too much bread!

Not this time.


Edamame Veggie Sandwich makes 2 sandwiches

4 slices bread
1 tablespoon Dijon mustard
1 carrot, julienned
1 cup shredded purple cabbage
1/3 English cucumber, sliced
1 tomato, sliced
1 cup lightly mashed and salted edamame (with a little lemon juice)
1 cup baby spinach and mustard greens, dressed with simple dressing (oil, vinegar, sugar, salt, pepper)

1. Spread mustard on bread slices.
2. Sandwich all the vegetables.
3. Sprinkle salt.


I’m on Instagram.

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