Recipe: Perfect Japanese-Style Eggplant & Ground Meat Bolognese on Rice

Japanese-Style Eggplant & Ground Meat Bolognese on Rice. Check Out Japanese Eggplant On eBay. They cook quickly because they're on the smaller side, and they're delicious when paired with other fresh ingredients, like ginger, green onion, cilantro, and garlic. Put all ingredients in a sturdy pot and stir to coat.

This recipe is a simple guide to prepare delicious homemade Japanese style pickled eggplant that can brighten up any dish because of their taste and texture. Japanese Fried Eggplant is the representative eggplant side dish in Japan. It's called 'agedashi nasu' (揚げ出し茄子) in Japanese. You can cook Japanese-Style Eggplant & Ground Meat Bolognese on Rice using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Japanese-Style Eggplant & Ground Meat Bolognese on Rice

1. It's 100 grams of Mixed ground meat (beef+pork).
2. You need 2 large of Eggplant.
3. Prepare 3 tbsp of *Ketchup.
4. Prepare 1 tbsp of *Soy sauce.
5. It's 1 of *1/2 Consommé soup stock cube, crushed.
6. You need 1 of Salt and pepper (to taste).
7. Prepare 1 clove of Garlic (optional).
8. It's 3 tbsp of plus, Water.
9. Prepare 1 of rice cooker cup's worth (180 ml) Cooked rice, warm.

The word 'agedashi' (揚げ出し) is a type of dish that is made by deep frying ingredients and eating with a dashi based sauce. Eggplant Agebitashi In this recipe, the quality of the eggplant is accentuated by deep frying and then soaked in a light savory broth. Known as Agebitashi, the unique Japanese cooking method presents eggplant in a new light. 'I made this for dinner this evening. Miso and eggplant is a gorgeous combination of flavours.

Japanese-Style Eggplant & Ground Meat Bolognese on Rice instructions

1. Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook..
2. Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant..
3. Once the eggplant has cooked through and has become tender, add the ingredients and mix together. Adjust the flavor with salt and pepper, serve on top of the rice, and it's done..
4. Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day..

If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savory miso glaze. The translation literally means eggplant grilled over a fire, which is exactly how it's done in Japan. Chinese or Japanese eggplant is sliced thinly, marinated in a flavorful Thai mixture, and then grilled until soft and golden.