Grilled Eggplant Rice Bowl
Char-grilled eggplants served on top of a bed of rice and covered in a savory dashi. Simple ingredients deliver some of the most delicious dishes!
Photographed by Masashi Kuma
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 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 fresh wasabi (grated)Note
*If unavailable, use tubed wasabi.
Pour the [Dashi soup] ingredients into a saucepan and heat up. Make an incision around the base of each eggplant stem, and make 4-5 lengthwise incisions in the skin.
The incisions in the skin will make it easier to peel after grilling, so they only need to be about 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! Peeling needs to be done quickly, but the incisions in the skin will make it easier.
Divide the rice equally into two bowls and top with the grilled eggplants. Sprinkle with black pepper and garnish with wasabi. Cover with the hot [Dashi soup] to serve.