Aubergine Cutlet Miso Donburi

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Hot cooked rice		for 4 people
Aubergine		2
Eggs		2
Flour		as required
Breadcrumbs		as required
Miso (red)		4 tbsp
Sugar		3 tbsp
Mirin		2 tbsp
Ginger		20g
Vegetable oil		as required

Method

Prep

20min

Cook

20min

Remove the skin from the aubergine and slice into 4 lengthways. Soak in water for a while. Shred the ginger.

Pat dry the aubergine and dredge with flour, dip in beaten egg and coat with lots of breadcrumbs.

Deep fry at 160-170C until crispy.

Add the miso, sugar, mirin and water in a small pan and cook for a few minutes

Chop the deep fried aubergine into bitesize pieces and place over cooked rice in a dish. Sprinkle over with the shredded ginger and pour the sauce from Step 4.

You can sprinkle more shredded ginger if you like.

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