Recipe: Perfect Kabayaki Eggplant Rice Bowl

Without fail making ultimate Kabayaki Eggplant Rice Bowl 🍆 easy, fast, practical.

Ingredients for Kabayaki Eggplant Rice Bowl 🍆

1. Needed : cooked white rice.

2. Needed : long eggplant (bottom half).

3. Needed : oil.

4. Needed : (Optional) Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning.

5. Prepare : Sauce.

6. Needed : water.

7. Prepare : soy sauce.

8. Needed : Mirin.

9. Prepare : honey.

Process Cooking Kabayaki Eggplant Rice Bowl 🍆

1. Cut off the bottom thick half of the eggplant. Then steam it for 5 minutes..

2. Mix water, soy sauce, Mirin, and honey to make the sauce..

3. Cut the steamed eggplant from middle, but do not cut through. Repeat cut a few more times to flatten the eggplant..

4. Cut the eggplant horizontally but do not cut through..

5. Heat up a pan with high heat and add oil..

6. Cook eggplant in the pan to golden crispy on both sides. Add the sauce to the pan and cook for another minute..

7. Put cooked eggplant on hot steamy white rice. Drizzle some leftover sauce from the pan on top of the bowl. (Optional) Sprinkle some TJ’s Japanese Seasoning on top..

8. Delicious Kabayaki Eggplant Rice Bowl ready to serve!.

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