Summer Aubergine Donburi

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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

Prep

5min

Cook

20min

Slice the aubergine in half lengthways and pierce with a fork. Soak in the water then pat dry.

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.

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.

Scoop out the aubergine flesh and put in a bowl.

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.

Put Step 5 onto cooked rice and garnish as you like with crushed nori sheet or sesame seeds.

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