-
1. Preheat the oven to 220°C (425°F). Cut the Japanese eggplant into 2.5 cm chunks. Whisk the white miso paste, mirin, sake and brown sugar into a smooth glaze.
4 pieces Japanese eggplant,
3 tbsp White miso paste,
2 tbsp Mirin,
2 tbsp Sake,
1 tbsp Brown sugar
-
2. Toss the eggplant with half of the neutral oil and spread on a lined baking tray. Roast for 15 minutes until golden and tender.
4 pieces Japanese eggplant,
2 tbsp Neutral oil (for eggplant and rice)
-
3. Brush the miso glaze over the eggplant and roast 6-8 minutes more until sticky and caramelized, watching closely so the sugars do not burn.
-
4. Toss the cold cooked rice with the salt, breaking up clumps. Heat the remaining neutral oil in a large nonstick skillet over medium-high heat. Press the rice into an even layer and cook undisturbed for 5-6 minutes until the bottom is crisp and golden. Flip in sections and crisp another 3-4 minutes, then break into craggy pieces.
2 tbsp Neutral oil (for eggplant and rice),
3 cup Cooked short-grain rice, cold,
0.5 tsp Salt
-
5. Whisk the toasted sesame oil, lime juice, soy sauce, rice vinegar, grated ginger and honey until emulsified.
2 tbsp Toasted sesame oil,
3 tbsp Lime juice,
1 tbsp Soy sauce,
1 tbsp Rice vinegar,
1 tsp Fresh ginger, grated,
1 tsp Honey
-
6. Slice the cucumbers into half-moons and thinly slice the scallions. Toss the salad greens, cucumbers, mint and cilantro with about two-thirds of the dressing.
150 g Mixed salad greens,
3 pieces Persian cucumbers,
0.2 cup Fresh mint leaves,
0.2 cup Fresh cilantro
-
7. Divide the greens among bowls and top with the sticky eggplant and crispy rice. Drizzle with the remaining dressing and finish with the sesame seeds and scallions. Serve immediately so the rice stays crunchy.
2 pieces Scallions,
1 tbsp Toasted sesame seeds
