Name: Sweet and Savory Miso Eggplant Rice Bowl with Edamame and Seaweed
Ingredients: 2 large globe eggplant; 3 tablespoon white miso paste; 2 tablespoon mirin; 1 tablespoon soy sauce (regular or low-sodium; deepens the savory flavor); 1 tablespoon rice vinegar (balances the sweetness; don't skip this); 1 tablespoon brown sugar (helps the glaze caramelize under heat; honey or maple syrup also work); 1 tablespoon toasted sesame oil (for brushing the eggplant before glazing; adds nutty depth); 1 tablespoon neutral oil (vegetable or canola, for the initial roasting to help the eggplant soften); 1 ½ cup short-grain white rice (sushi rice or calrose; the stickier texture works better for bowls than long-grain); 1 ¾ cup water (adjust slightly based on your rice cooker or stovetop method); 1 tablespoon rice vinegar (optional; gives the rice a subtle seasoning similar to sushi rice); ½ teaspoon salt (for seasoning the rice); 1 cup shelled edamame (frozen is perfect; thaw under warm water or briefly microwave); 2 sheets roasted seaweed (nori) (cut into thin strips or crumbled; the standard snack-size sheets work well); 2 teaspoon toasted sesame seeds (white or black, or a mix of both for visual contrast); 2 green onion (thinly sliced on the diagonal for garnish); 1 teaspoon toasted sesame oil (for drizzling over the finished bowls); 1 teaspoon chili flakes or shichimi togarashi (optional; adds a gentle heat that complements the sweet miso)

Sweet and Savory Miso Eggplant Rice Bowl with Edamame and Seaweed

Print Recipe

Caramelized miso glazed eggplant served over rice with edamame, seaweed, and a simple sesame drizzle for a satisfying vegetarian bowl.

Author: Chef Sally

Ingredients

Scale

2 large globe eggplant
3 tablespoon white miso paste
2 tablespoon mirin
1 tablespoon soy sauce (regular or low-sodium; deepens the savory flavor)
1 tablespoon rice vinegar (balances the sweetness; don't skip this)
1 tablespoon brown sugar (helps the glaze caramelize under heat; honey or maple syrup also work)
1 tablespoon toasted sesame oil (for brushing the eggplant before glazing; adds nutty depth)
1 tablespoon neutral oil (vegetable or canola, for the initial roasting to help the eggplant soften)
1 ½ cup short-grain white rice (sushi rice or calrose; the stickier texture works better for bowls than long-grain)
1 ¾ cup water (adjust slightly based on your rice cooker or stovetop method)
1 tablespoon rice vinegar (optional; gives the rice a subtle seasoning similar to sushi rice)
½ teaspoon salt (for seasoning the rice)
1 cup shelled edamame (frozen is perfect; thaw under warm water or briefly microwave)
2 sheets roasted seaweed (nori) (cut into thin strips or crumbled; the standard snack-size sheets work well)
2 teaspoon toasted sesame seeds (white or black, or a mix of both for visual contrast)
2 green onion (thinly sliced on the diagonal for garnish)
1 teaspoon toasted sesame oil (for drizzling over the finished bowls)
1 teaspoon chili flakes or shichimi togarashi (optional; adds a gentle heat that complements the sweet miso)

Instructions

Prepare the rice
Prepare and roast the eggplant
Make and apply the miso glaze
Prepare toppings and assemble the bowls

Find it online: https://www.delicetreats.com/sweet-and-savory-miso-eggplant-rice-bowl-with-edam/