Master Sushi Chef Hori Manabu of Kata Robata stuns with this fried eggplant dish topped with a sweet miso sauce, sprinkled with sesame seeds and a Japanese chili powder. Simple ingredients, meticulously prepared.
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Fry off eggplant until it’s three quarters of the way done.
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Cut in half and add the red miso on the top, sprinkle with sesame seeds and togarashi.
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Mold the garlic rice to however shape you prefer and give it a quick grill.
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Plate it to your liking with arugula as garnish. Ready to serve.
Garlic Sushi Rice:
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In a sauté pan, add a little cooking oil and turn on the heat to medium.
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Cook both mushrooms in the pan with the garlic, careful not to burn.
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When it’s near done add the onion and lightly cook it.
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Add ingredients to sushi rice, mix and ready to serve.
Red Sweet Miso:
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Put all ingredients in a small sauce pot and slowly heat up, whisking along the way until the alcohol flavor in the sake is cooked off. Ready to serve.
Ingredients
- 2 pcs XX eggplant
- 1 cup XX Garlic Sushi Rice
- 1 oz XX Arugula
- 5 teaspoons XX Red Sweet Miso
- ½ teaspoon XX Sesame seeds
- ½ teaspoon XX Togarashi (Chili Pepper Powder)
Sushi Garlic Rice:
- 1 cup XX Sushi Rice
- 1 oz XX Shitake (chopped)
- 1 oz XX Oyster Mushroom (chopped)
- 1 spoon XX garlic (chopped)
- 1 spoon XX green onion
Red Sweet Miso:
- 2 oz XX Red Miso
- 1 oz XX sugar
- 1 oz XX sake
- ½ oz XX mirin
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