Summer Aubergine Donburi

With a Japanese sauce, it will get your appetite going in the summer!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 5 min Cook: 20 min

Ingredients

Aubergine 2
Oil 4 tbsp
Okra 50g
Dashi broth 1 tbsp
Mirin 1 tbsp
Soy sauce 2 tbsp
Nori sheets as required
Sesame seeds as required
Cooked rice as you like

Method

1
Slice the aubergine in half lengthways and pierce with a fork. Soak in the water then pat dry.
2
Put some oil in a pan on medium heat. Place the aubergine halves in the pan skin side up. Put the lid on and steam cook for 7-8 minutes.
3
When the cut side of the aubergine is brown, turn it over. Replace the lid and cook on a low heat for 5 minutes. Turn the heat off and leave for 5 minutes.
4
Scoop out the aubergine flesh and put in a bowl.
5
Cook the okra in boiling water for 1 minute then chop. Add to Step 4, together with the dashi broth, mirin and soy sauce and mix thoroughly.
6
Put Step 5 onto cooked rice and garnish as you like with crushed nori sheet or sesame seeds.

Tips & Note

●Ensure you pat dry the aubergine well, to avoid it splashing when it fries in the oil.

Summer Aubergine Donburi

With a Japanese sauce, it will get your appetite going in the summer!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 5 min

Cook: 20 min

Ingredients

Aubergine 2
Oil 4 tbsp
Okra 50g
Dashi broth 1 tbsp
Mirin 1 tbsp
Soy sauce 2 tbsp
Nori sheets as required
Sesame seeds as required
Cooked rice as you like

Summer Aubergine Donburi

Recipe ID :230 Posted on 12 APR 2015

Serves 2

Prep 5min
Cook 20min
views 1,319
printed 220

saved 8

With a Japanese sauce, it will get your appetite going in the summer!

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Ingredients

Print Ingredients Email Ingredients
2
4 tbsp
50g
1 tbsp
1 tbsp
2 tbsp
as required
as required
as you like

Method

Prep
5min
Cook
20min
1
Slice the aubergine in half lengthways and pierce with a fork. Soak in the water then pat dry.
2
Put some oil in a pan on medium heat. Place the aubergine halves in the pan skin side up. Put the lid on and steam cook for 7-8 minutes.
3
When the cut side of the aubergine is brown, turn it over. Replace the lid and cook on a low heat for 5 minutes. Turn the heat off and leave for 5 minutes.
4
Scoop out the aubergine flesh and put in a bowl.
5
Cook the okra in boiling water for 1 minute then chop. Add to Step 4, together with the dashi broth, mirin and soy sauce and mix thoroughly.
6
Put Step 5 onto cooked rice and garnish as you like with crushed nori sheet or sesame seeds.

Tips & Note

●Ensure you pat dry the aubergine well, to avoid it splashing when it fries in the oil.

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Mizue
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