Today, let’s make Soy-Glazed Eggplant Rice Bowl (Donburi), one of my absolute favorite vegetarian dishes of all time. You can think of it as a vegetarian version of Japanese eel rice bowl. What? No grilled eel? Don’t worry about it. That silky, savory, perfectly seared eggplant paired with warm rice is so incredibly satisfying and addictive, you won’t even miss the eel.

Soy-Glazed Eggplant Rice Bowl (2 servings)

Ingredients:

2 green onions, divided
3 cloves garlic
1 tsp grated ginger
2-3 Asian eggplants, about 1 lb (450g) in total
Kosher salt, to taste
3 tbsp cornstarch (or potato starch or all-purpose flour)
3 tbsp neutral-tasting oil, divided
2 cups (420g) hot cooked short-grain white rice, to serve
Japanese red pickled ginger (beni shoga) (optional), to serve
Soft-Boiled Eggs (optional), to serve
Toasted sesame seeds (optional), to serve

Sauce:

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar

Instructions:

PREP INGREDIENTS

1. Make the sauce: In a small container, combine the soy sauce, mirin, sake, and sugar. Mix well and set aside.

2. Prepare the aromatics: Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves. Grate a small knob of ginger (about 1 teaspoon).

3. Prepare the eggplants: Slice the eggplants lengthwise into ¼-inch-thick slices and lightly season with salt. Lightly coat both sides with the cornstarch.

MAKE SOY-GLAZED EGGPLANT RICE BOWL

1. In a large pan, heat 1 tablespoon of oil over medium heat. Once hot, place the eggplant slices in a single layer and sear for 3 to 4 minutes, or until the bottom turns golden brown. Cook in batches to avoid overcrowding the pan.

2. Once the bottom is nicely seared, flip and cook the other side for another 3 to 4 minutes. (If the pan looks a bit dry, drizzle in a little more oil for a better sear.) When both sides are golden brown, remove from the pan and set aside.

3. In the same pan, add 1 tablespoon of oil and heat over medium-low heat. Once hot, add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute, or until fragrant.

4. Pour in the sauce and stir for 30 seconds. Add the cooked eggplant slices back into the pan and simmer for 2 minutes, or until beautifully glazed. (Make sure to flip the eggplant slices so they can soak up more flavor.)

5. Turn the heat off. Divide the rice into serving bowls and arrange the eggplant slices on top. Add some red pickled ginger, a soft-boiled egg, green onions, and sesame seeds, if using. Serve warm and enjoy!

NOTES:

If you prefer, you can also cook the eggplant in the oven or under the broiler.
Asian eggplants (Japanese, Chinese, or Korean eggplants) are recommended for their thin skin and tender texture, but regular globe eggplant will also work.
Want to make this alcohol-free? Simply replace the sake and mirin with 4 tbsp water and 4 tsp sugar. It’ll still be delicious!

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