Kata Robata's Miso Eggplant with Garlic Sushi Rice
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.
Ingredients
- 2 pieces eggplant
- 1 cup Garlic Sushi Rice (see recipe below)
- 1 ounce arugula
- 5 teaspoons Red Sweet Miso (see recipe below)
- ½ teaspoon sesame seeds
- ½ teaspoon togarashi (chili pepper powder)
Sushi Garlic Rice:
- 1 cup sushi rice
- 1 ounce shiitake mushroom (chopped)
- 1 ounce oyster mushroom (chopped)
- 1 spoon garlic (chopped)
- 1 spoon green onion
Red Sweet Miso:
- 2 ounces red miso
- 1 ounce sugar
- 1 ounce sake
- ½ ounce mirin
Instructions
- Fry 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.
Garlic Sushi Rice:
- 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 near done, add the onion and lightly cook it.
- Add ingredients to sushi rice, mix, and ready to serve.
Red Sweet Miso:
- 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.
Notes
Recipe and image courtesy of Kata Robata.
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