Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, eggplant & egg rice bowl. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Eggplant & Egg Rice Bowl is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant & Egg Rice Bowl is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant & egg rice bowl using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant & Egg Rice Bowl:

1. Get 1 large Eggplant *about 400g, thickly sliced
2. Take 2-3 tablespoons Canola Oil *extra as required
3. Make ready 1 handful Baby Spinach *OR other Green Leafy Vegetable
4. Get 2 Eggs
5. Take 2 Servings Freshly Cooked Rice
6. Prepare 1 Spring Onion *finely chopped
7. Take Toasted Sesame Seeds
8. Take <Sauce Ingredients>
9. Take 1 small piece Ginger *grated OR finely chopped
10. Make ready 3-4 tablespoons Soy Sauce
11. Take 2 tablespoons Sugar
12. Take 1/4 cup Sake (Rice Wine) OR Water
13. Prepare 1 teaspoon Gochujang (Korean Spicy Miso) *optional
14. Prepare 1 teaspoon Potato Starch OR Corn Starch Flour

Instructions to make Eggplant & Egg Rice Bowl:

1. Combine all the sauce ingredients in a bowl and set aside. You may wish to add more Gochujang (Korean Spicy Miso) for extra spiciness.
2. Heat Oil in a frying pan over the medium heat, cook thickly sliced Eggplant on both sides until soft and nicely browned. If you are cooking Eggplant pieces in batches, add extra Oil as required. Transfer cooked Eggplant pieces to a plate.
3. When all Eggplant pieces are cooked, cook Baby Spinach quickly and transfer to the plate.
4. Stir the sauce mixture in the bowl once again, then pour it in the frying pan. Stir well and cook until the sauce is thickened.
5. *Note: Alternatively, you can combine all in the frying pan. Cook Eggplant until soft, add Spinach, then add sauce and cook until the sauce is thickened.
6. Cook Eggs as you like. My ‘Onsen Tamago’ can be cooked very quickly.
7. Half fill a bowl or deep plate with freshly cooked rice, arrange Eggplant, Spinach and Egg on the rice and cover with the sauce. Sprinkle with chopped Spring Onion and Toasted Sesame Seeds, and enjoy.

So that’s going to wrap this up for this special food eggplant & egg rice bowl recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!