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  • Eggplant Donburi

    4 votes
    Eggplant Donburi
    Prep: 10 min Cook: 10 min Servings: 2
    by Nancy Miyasaki
    193 recipes
    >
    As a Japanese american, I have a soft spot for donburi (Japanese term for just about anything served over rice). Our kids love it too. We mix up a warm bowl of brown and white rice and cover it with something warm, salty, sweet, and occasionally a bit spicy. This is rib sticking good, and best served in fall, winter or the early days of spring when there is a little chill in the air!

    Ingredients

    • 3-4 cups hot cooked rice (we used half brown, half white short grained)
    • 2 Japanese or Chinese eggplants
    • 3 pods okra
    • 1 Tbsp vegetable oil
    • 7 -spice powder (shichimi)
    • SEASONING
    • 1 1/2 Tbsp miso
    • 1 Tbsp sugar
    • 1 Tbsp sake
    • 1/2 tsp ground ginger

    Directions

    1. Slice eggplants into rounds and soak in water for 5 minutes to remove harshness. Slice okra into about 1/4 inch lengths.
    2. Combine all SEASONING ingredients, stirring until sugar dissolves.
    3. Heat oil in a frying pan and saute eggplant slices turning once, about 4 minutes per side, until golden brown. Add okra and stir-fry briefly. Add combined seasoning and continue to stir.
    4. Place hot cooked rice in each serving bowl. Arrange eggplant and okra on top and sprinkle 7-spice powder, if desired, to spice it up. (7 spice powder is a red pepper mix often found in ramen shops and can be purchased at any Asian grocery.)

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    Reviews

    • John Spottiswood
      John Spottiswood
      This was beautiful and delicious. I love eggplant, and the mix of flavors went perfectly with it. Warm eggplant over warm rice with a slightly sweet, salty and tangy sauce--what could be better on a chilly Fall day?

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