This is a print preview of "Eggplant Donburi" recipe.

Eggplant Donburi Recipe
by Nancy Miyasaki

Eggplant Donburi

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!

Rating: 4.4/5
Avg. 4.4/5 4 votes
Prep time: Japan Japanese
Cook time: Servings: 2

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.)