Japanese Miso Eggplant Bowl

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We’re so excited to share this recipe with you! This is one of our favourites and is so healthy and wholesome. Miso glazed eggplant is delicious on it’s own or made into a bowl with a bunch of veggies and drizzled in mayo. So good.

Also we bought the roasted nori sheets as the are salted and extra crunchy! You can find them at your local supermarket in the asian section.

Japanese Miso Eggplant Bowl

Servings 6 servings
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Equipment

  • Large Frypan x 2
  • Small Frypan
  • Baking Tray
  • Stirring utensil
  • Chopping Board
  • Chopping Knife
  • Measuring Utensils: tbsp, tsp,
  • Pastry brush

Ingredients

For the miso eggplant

  • 3 eggplants
  • sesame seeds
  • 2 tbsp miso paste
  • 1 tbsp mirin
  • 1 tsp cooking sake
  • 2 tbsp water
  • 1 tsp soy sauce (gluten free)
  • 1 1/2 tsp sugar

For the sticky tofu

  • 1 block firm tofu
  • sesame seeds
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce (gluten free)
  • 1 tsp sesame oil
  • 1 tsp sriracha
  • 3 tbsp water
  • 1 tbsp cornflour

For the bowl

  • 1 small bunch of broccolini (sliced thinly)
  • 1 radish (thinly sliced)
  • 1 cucumber (cut into strips)
  • vegan mayo
  • cooked rice
  • 1 tsp sesame oil
  • 1 nori sheet (ripped apart)

Instructions

Miso Eggplant

  • Cut the eggplants in half lengthways and slice large crisscrosses into the flesh, not cutting all the way down to the skin.
  • Preheat your oven to 200°C.
  • In a large frypan, add a tbsp of oil over medium heat. Place your eggplant halves, skin down onto the pan and fry for 7 minutes and then flip and fry the flesh side for 2 minutes.
  • In a separate small saucepan, add the soy sauce, sake, mirin, sugar, water and miso paste. Stir over low-medium heat until the sauce thickens and becomes glaze like.
  • Using a pastry brush, spread miso glaze over the fleshy part of the pan fried eggplant and place in the oven on a baking tray flesh up for about 5-10 minutes or until golden brown.
  • Sprinkle sesame seeds over the fleshy part after the eggplant is taken out of the oven. Set aside.

Sticky tofu

  • Wrap your tofu block with paper towel and press firmly between two plates (or breadboards). This is to drain any excess water from the tofu. 
  • Slice your tofu into centimetre-sized cubes. Fry your tofu cubes in a frypan with a little oil or using a sandwich press until golden brown.
  • In a small saucepan, add in the sriracha, sesame oil, maple syrup and stir over medium heat. In a small bowl or mug, mix together cornflour and water until there are no lumps and add to the saucepan. Stir constantly until your sauce thickens.
  • Add your cooked tofu and sesame seeds into the sauce and mix together so that the tofu is completely covered in sauce. Set aside.

Broccolini

  • Add the sesame oil to a frypan over high heat and add the sliced broccolini into the pan straight away. Toss and fry your broccolini until lightly charred. Set as

Make your bowl

  • Assemble your rice, broccolini, tofu, cucumber and radish and finish with a dollop of vegan mayo and break apart a nori sheet and sprinkle on top of your bowl.

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