Eggplant Rice Bowl (Donburi)

seriouseats.com

jkgourmet

subheading: For the Pressed Quick Pickles:

2 Persian cucumbers ( 200 g), sliced into thin rounds

1 tablespoon (15ml) rice vinegar

1 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume

1 teaspoon sugar

1 teaspoon (5ml) toasted sesame oil

subheading: For the Vegetables:

8 dried shiitake mushrooms

1 large globe eggplant (19 ounces; 550 g), peeled and cut into about 1-inch cubes

3 tablespoons plus 1 teaspoon ( 50 ml) soy sauce, divided

2 tablespoons ( 46 g) miso

2 teaspoons sugar

2 teaspoons (10ml) mirin

2 tablespoons ( 30 ml) canola oil, or other neutral-flavored oil, divided

1 small red bell pepper (8 ounces; 225 g), stemmed, seeded, and sliced into thin strips

1 Thai bird chile, stemmed and sliced thinly (optional, see note)

1 medium clove garlic, sliced

8 ounces ( 250 g) mung bean sprouts

1 teaspoon (5ml) rice vinegar

1 teaspoon (5ml) toasted sesame oil

One 1-inch piece fresh peeled ginger ( 10 g), julienned

1 medium clove garlic ( 3 g), minced

subheading: To Finish:

Kizami nori (optional, see note)

Takanazuke (pickled mustard greens) (optional, see note)

Pickled ginger (optional, see note)

Aonori (optional, see note)

Sesame seeds (optional, see note)

2 scallions, white and light green parts, thinly sliced

5 cups hot cooked rice, for serving

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