Japanese-Style Eggplant & Ground Meat Bolognese on Rice
Japanese-Style Eggplant & Ground Meat Bolognese on Rice

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Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, japanese-style eggplant & ground meat bolognese on rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Japanese-Style Eggplant & Ground Meat Bolognese on Rice is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Japanese-Style Eggplant & Ground Meat Bolognese on Rice is something which I’ve loved my whole life. They are nice and they look fantastic.

Eggplant is a summer favorite, and it fits into almost every cuisine. Serve it swimming in curry sauce, drizzled with lemony tahini, glazed with miso or topped with a Mediterranean-style tomato-feta relish. Top japanese-style-eggplant recipes just for you Explore more recipes.

To begin with this recipe, we have to first prepare a few ingredients. You can cook japanese-style eggplant & ground meat bolognese on rice using 9 ingredients and 4 steps. Here is how you can achieve it.

Ingredients of Japanese-Style Eggplant & Ground Meat Bolognese on Rice:
  1. Prepare 100 grams Mixed ground meat (beef+pork)
  2. Take 2 large Eggplant
  3. Prepare 3 tbsp *Ketchup
  4. Get 1 tbsp *Soy sauce
  5. Make ready 1 *1/2 Consommé soup stock cube, crushed
  6. Get 1 Salt and pepper (to taste)
  7. Get 1 clove Garlic (optional)
  8. Get 3 tbsp plus, Water
  9. Prepare 1 rice cooker cup's worth (180 ml) Cooked rice, warm

Add a little water to keep the veg moist if necessary. Great as a side dish for fish or chicken. 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.

To Make Japanese-Style Eggplant & Ground Meat Bolognese on Rice:
  1. Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook.
  2. Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant.
  3. 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.
  4. Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day.

The skin on Japanese eggplant is thin so it doesn't require peeling. Plus, its shape lends itself well to stuffing with meats and cheeses. This spicy Szechuan eggplant is a variation of eggplant in garlic sauce (recipe above) using red rice vinegar and hot bean sauce. Japanese Eggplant Miso Noodle Soup Connoisseurus Veg. Transfer to a paper towel-lined plate to drain.

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