adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Miso-grilled aubergine & cucumber pickle rice bowl
0 Likes
Total Time:
1 hour
Quick and flavorful grilled aubergine dish - perfect for a busy day.
Ingredients:
  • ¼ of a cucumber
  • 1 tablespoon caster sugar plus 1 pinch
  • 7 tablespoons Japanese rice vinegar
  • 300 g sushi rice
  • 3 aubergines (750g total)
  • 3 tablespoons sweet white (shiro) miso
  • 1 tablespoons mirin rice wine
  • 4 spring onions
  • 1 tablespoon sesame seeds optional
Instructions:
  • Thinly slice the cucumber and place in a bowl. Sprinkle with a large pinch of sea salt, sugar, and 2 tablespoons of rice vinegar, then massage the seasonings into the cucumber. Cover the bowl with a dish and weigh it down. Allow excess water to drain. Rinse the rice until water is almost clear. Cook rice in a saucepan with 375ml of water, covered, over low heat for 25 minutes. Let sit covered for 20 minutes. Fold in 4 tablespoons of rice vinegar, sugar, and a pinch of salt. Grill aubergine after quartering and scoring it for 15 minutes, flip and glaze with miso mixture for an additional 8-10 minutes. Toast sesame seeds if desired. Place aubergine on sticky rice and garnish with spring onions and sesame seeds. Serve with cucumber pickle on the side.

Similar Recipes