Grilled Eggplant on Rice
Rice topped with grilled eggplant and covered in a savory dashi. Simple but so good!
Photographed by Masashi Kuma
Rice & Noodles
Calorie count is per serving.
Ingredients ( 2)
- 2 eggplants
- 240 g cooked rice (hot)
- 400 ml dashi
- 1 tbsp sake
- 1/2 tsp salt
- 1/2 tsp usukuchi soy sauce
- 3 corns black pepper (coarsely ground)
- A pinch of grated wasabiNote
*If unavailable, use tubed wasabi.
Pour the [Soup] ingredients into a saucepan and heat up. Make an incision around the base of each eggplant calyx and remove. Make 4-5 lengthwise incisions in the skin as well.
The incisions in the skin will make it easier to peel after grilling, so they only need to be 5 mm deep.
Grill the eggplants over high heat, allowing the skin to burn.
Avoid rolling them over frequently. Allow the skin to burn before turning over.
Plunge in a bowl filled with water. Peel and remove the stem. Cut lengthwise in half.
Be careful not to burn your fingers when peeling. This needs to be done quickly, but the incisions in the skin will make peeling easy.
Divide the rice into two bowls and top with the grilled eggplant. Sprinkle with black pepper and garnish with wasabi. Cover with hot soup to serve.