“Gyuu-don” in Japan is a popular beef rice bowl. Gross I know. But don’t worry! A super tastier & healthier rice bowl is ready to take it’s place as Number One!
EGGPLANT RICE BOWL!
makes 4 bowls
2 medium Asian eggplants (or one regular large eggplant)
1 onion, chopped
1 C “dashi” (konbu, wakame, or vegetable stock)
1/4 C + 1 Tbsp soy sauce
3 Tbsp mirin (rice vinegar)
1 tsp apple cider vinegar
2 Tbsp sugar
1/2 C water + 2 Tbsp cornstarch
Short grain rice, cooked (bout 4 cups)
grated ginger (the kind in the tube. or pickled ginger works well too)
1. Cut eggplants in half
2. Grill the eggplants until the skin is wrinkly and just starting to char.
Try broiling them in the oven, or on a high temp close to the heat source in your toaster oven. For a last resort, try a creme brulee torch!
3. Place them in an ice bath for 5 minutes.
4. While waiting, place dashi stock, soy sauce, vinegars, and sugar in a pan on medium heat and bring to a simmer.
5. After the ice bath, peel the eggplants and discard the skins (the smell will tempt you, but don’t eat them yet!)
6. Cut each eggplant in four long strips and then cut those in half, giving you 8 pieces.
7. Add eggplant and onion to broth. Simmer for 10 minutes.
8. Slowly pour in the cornstarch/water mixture. Stir constantly until it thickens.
9. Pour over rice. Top with scallions and ginger. Dig in! (Oh it’s so good!)