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.
Fry off eggplant until it’s three quarters of the way done.
Cut in half and add the red miso on the top, sprinkle with sesame seeds and togarashi.
Mold the garlic rice to however shape you prefer and give it a quick grill.
Plate it to your liking with arugula as garnish. Ready to serve.
In a sauté pan, add a little cooking oil and turn on the heat to medium.
Cook both mushrooms in the pan with the garlic, careful not to burn.
When it’s near done add the onion and lightly cook it.
Add ingredients to sushi rice, mix and ready to serve.
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.
- 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)
- 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
- 2 oz XX Red Miso
- 1 oz XX sugar
- 1 oz XX sake
- ½ oz XX mirin