Japanese-Style Eggplant & Ground Meat Bolognese on Rice. Known as Agebitashi, the unique Japanese cooking method presents eggplant in a new light. 'I made this for dinner this evening. Put all ingredients in a sturdy pot and stir to coat. Heat canola oil over medium-high heat in a large skillet.
It's a member of the nightshade family along with potatoes, peppers and tomatoes. Like tomatoes, they're technically a fruit (we can dive into that debate, if you want). Japanese eggplants are known for their long, slender fruit, with thin skins and few seeds. You can have Japanese-Style Eggplant & Ground Meat Bolognese on Rice using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Japanese-Style Eggplant & Ground Meat Bolognese on Rice
- You need 100 grams of Mixed ground meat (beef+pork).
- You need 2 large of Eggplant.
- Prepare 3 tbsp of *Ketchup.
- Prepare 1 tbsp of *Soy sauce.
- It’s 1 of *1/2 Consommé soup stock cube, crushed.
- Prepare 1 of Salt and pepper (to taste).
- Prepare 1 clove of Garlic (optional).
- You need 3 tbsp of plus, Water.
- Prepare 1 of rice cooker cup's worth (180 ml) Cooked rice, warm.
The mild, delicately flavored flesh is less bitter than some of the varieties you would typically find in the grocery store. Combine Soy sauce, mirin, crushed garlic and ginger in a bowl. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture.
Japanese-Style Eggplant & Ground Meat Bolognese on Rice step by step
- Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook..
- Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant..
- Once the eggplant has cooked through and has become tender, add the ingredients and mix together. Adjust the flavor with salt and pepper, serve on top of the rice, and it's done..
- Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day..
Japanese eggplant is slender and longer than the traditional rounded eggplant we are used to in the West. One advantage of cooking with Japanese eggplant is that it virtually seedless and therefore less bitter than regular eggplant. The skin on Japanese eggplant is thin so it doesn't require peeling. Chinese or Japanese eggplant is sliced thinly, marinated in a flavorful Thai mixture, and then grilled until soft and golden. You can also use the marinade as a sauce and add it at the end, or serve as a dip for the eggplant.