Japanese Eggplant with Sticky Sauce and Rice – Mother Raw Canada
Looking for a Japanese inspired bowl with delicious umami flavours that's warm and satisfying? Our plant-forward take on this crave-able recipe will have you oo
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Paper towel
- Kitchen towel
- Skillet
- Pot
- Stove
- Tongs
- Measuring spoon
- Plate
Ingredients
- 3 medium sized Japanese eggplant, cut into half moons
- 1 ½ tsp kosher salt
- 1 tbsp arrowroot starch
- 1 cup jasmine rice
- 4 tbsp avocado oil, divided
- ⅓ cup Mother Raw Japanese Dressing
- 1 tbsp coconut aminos (or tamari)
- ½ tsp sriracha (or chili garlic sauce)
- 1 ½ tsp toasted sesame oil
- 1 tsp sesame seeds, for garnish (optional)
- 2 green onion stalks, chopped on the bias
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