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Add a photoAs a Japanese american, I have a soft spot for donburi (Japanese term for just about anything served over rice). Our kids love it too. We mix up a warm bowl of brown and white rice and cover it with something warm, salty, sweet, and occasionally a bit spicy. This is rib sticking good, and best served in fall, winter or the early days of spring when there is a little chill in the air!
Ingredientes
- 3-4 cups hot cooked rice (we used half brown, half white short grained)
- 2 Japanese or Chinese eggplants
- 3 pods okra
- 1 Tbsp vegetable oil
- 7 -spice powder (shichimi)
- SEASONING
- 1 1/2 Tbsp miso
- 1 Tbsp sugar
- 1 Tbsp sake
- 1/2 tsp ground ginger
Direcciones
- Slice eggplants into rounds and soak in water for 5 minutes to remove harshness. Slice okra into about 1/4 inch lengths.
- Combine all SEASONING ingredients, stirring until sugar dissolves.
- Heat oil in a frying pan and saute eggplant slices turning once, about 4 minutes per side, until golden brown. Add okra and stir-fry briefly. Add combined seasoning and continue to stir.
- Place hot cooked rice in each serving bowl. Arrange eggplant and okra on top and sprinkle 7-spice powder, if desired, to spice it up. (7 spice powder is a red pepper mix often found in ramen shops and can be purchased at any Asian grocery.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1030g | |
| Recipe makes 2 servings | |
| Calories 655 | |
| Calories from Fat 85 | 13% |
| Total Fat 9.73g | 12% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 499mg | 21% |
| Potassium 1799mg | 51% |
| Total Carbs 129.52g | 35% |
| Dietary Fiber 26.3g | 88% |
| Sugars 23.99g | 16% |
| Protein 16.44g | 26% |
Evaluaciones
18 de Octubre de 2011
This was beautiful and delicious. I love eggplant, and the mix of flavors went perfectly with it. Warm eggplant over warm rice with a slightly sweet, salty and tangy sauce--what could be better on a chilly Fall day?Yo he cocinado/probado esta receta
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