Japanese
Miso Eggplant Rice Bowl
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Miso Eggplant Rice Bowl is Japanese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Halve the eggplants lengthwise and score the cut sides in a crosshatch.
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Whisk the miso, soy sauce, sugar, sesame oil, ginger, garlic, and rice vinegar into a glaze.
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Heat the neutral oil in a skillet and cook the eggplants cut-side down until deeply golden, about 5 minutes, then flip and soften the skin side, about 4 minutes.
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Brush the cut sides with the glaze and cook 2 minutes more until it caramelizes.
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Slice the eggplant and arrange on plates.
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Sprinkle with sesame seeds and scallions and serve.
Watch how to cook Miso Eggplant Rice Bowl
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Miso Eggplant Rice Bowl, read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Miso Eggplant Rice Bowl carries gluten, soy, and sesame. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Asa Sarada (Morning Cabbage and Corn Salad) |
| Shellfish | No | |
| Eggs | No | |
| Soy | Yes | Asa Sarada (Morning Cabbage and Corn Salad) |
| Fish | No | |
| Sesame | Yes | Asagohan Teishoku (Traditional Japanese Breakfast Set) |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 12 g
- Fiber
- 5 g
- Sugar
- 12 g
- Sodium
- 480 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Miso Eggplant Rice Bowl takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.