Make Japanese miso eggplant donburi: A step-by-step recipe
Japanese miso eggplant donburi, or nasu don, is a vegetarian and eggless dish that marries miso's savory depth with eggplant's creamy texture. This dish showcases the versatility of Japanese cuisine, utilizing simple ingredients for a flavorful meal. It appeals not only to vegetarians but also to those eager to delve into Japan's rich culinary culture. Let's start cooking.
Gather the following ingredients
To prepare Japanese miso eggplant donburi, you'll need two large eggplants, two tablespoons of white miso paste for its mild flavor, one tablespoon each of soy sauce and sugar, two cups of cooked short-grain rice, one teaspoon of sesame oil, green onion for garnish, and sesame seeds to sprinkle. These ingredients blend to create a flavorful and delightful donburi bowl.
Preparing the eggplant
Begin by slicing the eggplants into half-inch thick pieces. Next, soak them in water for about five minutes. This step is crucial for removing any bitterness, ensuring the dish has a balanced flavor profile without an overpowering bitter taste from the eggplants. It's a key process to guarantee the final dish is both flavorful and enjoyable, perfectly blending all its ingredients.
Making the miso glaze
While your eggplants are soaking, start preparing the miso glaze. In a small bowl, mix together the white miso paste, soy sauce and sugar until you achieve a smooth consistency without any lumps. This well-combined mixture will be brushed onto the eggplants later in the cooking process. It's this glaze that imparts the characteristic umami flavor to the dish.
Cooking the eggplant
Drain and pat dry your eggplant slices before brushing them with sesame oil on both sides. Heat a pan over medium heat and cook each slice until golden brown on both sides. Once cooked through but still tender inside, brush generously with your prepared miso glaze on both sides and cook for an additional minute or so until caramelized.
Assembling your donburi bowl
To assemble your donburi bowl, begin with a cup of cooked rice at the base of each bowl. Top the rice with your glazed eggplant slices. For garnish, add thinly sliced green onions and a sprinkle of sesame seeds for texture and flavor. This dish combines simple vegetarian ingredients for a flavorful, nutritious meal suitable for beginners in Japanese cooking.
