Miso-Glazed Eggplant Dengaku Donburi
Sweet and salty miso sauce tenderizes meaty slices of eggplant before being served over a steaming bowl of sushi rice.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Oven
- Skillet
- Spatula
- Paper towel
- Serving bowl
Ingredients
- 2 medium Japanese or 1 Italian eggplant, sliced into ¼-inch-thick rounds
- ½ pound
- firm tofu
- , sliced into ¼-inch-thick slices
- ¼ cup
- chickpea or white miso paste
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 teaspoon ground ginger
- 1 tablespoon toasted sesame seeds
- 1 scallion, thinly sliced
- 2 cups cooked sushi rice, for serving
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