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.
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
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
1 poached egg
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.
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