Julia's Miso Eggplant Rice Bowl

Nasu

In this recipe I’ve used white miso, which is a little milder and sweeter in flavour, but red miso is really great too. It will provide a deeper colour and richer flavour.

If spinach isn’t your thing, try a crunchy slaw instead! Photo - Eve Wilson for The Design Files.

The best thing about rice bowls is having them for lunch the next day! Photo - Eve Wilson for The Design Files.

Julia’s Miso Eggplant Rice Bowls

(Serves 4)

1 kg eggplant (approximately two medium)

Vegetable oil, for frying

2 spring onions, finely sliced, plus more to serve

Steamed short grain rice, such as Koshikahari, to serve

subheading: Miso sauce:

2 tbsp miso paste

4 tbsp mirin

1 tbsp sake

1 tbsp rice vinegar

Salt and white pepper, to taste

subheading: Blanched spinach:

1 bunch english spinach

1 tbsp soy sauce

2 tsp toasted white sesame seeds, plus extra to serve

Directions at thedesignfiles.net

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