Thought It Was Eel, But It’s Eggplant Rice Bowl

Name: Thought It Was Eel, But It’s Eggplant Rice Bowl
Total time: 20 min
Yield: 283 g
Ingredients: onion 20 g; brown rice 50 g; perilla oil 8 ml; boiled egg 55 g; eggplant 125 g; Korean red pepper powder (taeyangcho gochugaru) 5 g; Allulose (as a sugar substitute) 10 g; Saemine Kitchen soy sauce 10 ml

Cook 20 min Difficulty NORMAL 302 kcal

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Ingredients

Main ingredients

onion 20 g
brown rice 50 g
perilla oil 8 ml
boiled egg 55 g
eggplant 125 g

Seasonings/Sauce

Korean red pepper powder (taeyangcho gochugaru) 5 g
Allulose (as a sugar substitute) 10 g
Saemine Kitchen soy sauce 10 ml

Nutrition summary

Carbohydrates 38.67 g 47%

Protein 12.22 g 15%

Fat 13.71 g 38%

Serving size 283g

Cooking steps

1

Cut the eggplant and onion into bite-sized pieces.
2

Marinate the eggplant with soy sauce, sugar, mirin, oligosaccharide syrup, and minced garlic for 10 minutes.
3

Heat vegetable oil in a pan and stir-fry the onion and eggplant over medium-low heat.
4

Remove the eggplant, pour in the sauce, and let it simmer until thickened.
5

Place the eggplant and sauce over rice, then top with sliced green onion and sesame seeds.

Thought It Was Eel, But It’s Eggplant Rice Bowl

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