Easiest Way to Make Award-winning Eggplant ‘Tamago Toji’ Rice Bowl
Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Steps to Make Any-night-of-the-week Eggplant ‘Tamago Toji’ Rice Bowl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Eggplant ‘Tamago Toji’ Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggplant ‘Tamago Toji’ Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Eggplant ‘Tamago Toji’ Rice Bowl is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Eggplant ‘Tamago Toji’ Rice Bowl using 11 ingredients and 4 steps. Here is how you cook it.
There is a Japanese cooking method to bind the ingredients, that are cooked in the sauce or soup, with ‘Tamago’ (Eggs), and it is called ‘Tamago Toji’. This dish is cooked in this method. Meltingly soft Eggplant that is cooked in sweet soy sauce flavoured Dashi stock is absolutely delicious. This is a rice bowl dish. You can’t see the Rice in this photo, but there is freshly cooked Rice underneath.
Ingredients and spices that need to be Prepare to make Eggplant ‘Tamago Toji’ Rice Bowl:
- 1 small Eggplant *about 100g
- 1 tablespoon Oil *I used Canola Oil
- 1 Spring Onion *sliced diagonally
- 1-2 Eggs *lightly whisked
- 1 serving warm Cooked Rice
- Sauce
- 1/3 cup Water
- 1/6 teaspoon Dashi Powder *Today I used Kombu (Kelp) Dashi Powder
- 1/2 tablespoon Sugar
- 1 tablespoon Soy Sauce
- 1 tablespoon Mirin
Steps to make to make Eggplant ‘Tamago Toji’ Rice Bowl
- Cut Eggplant into bite-size pieces. Heat Oil in a small frying pan over medium heat, cook Eggplant pieces until soft and nicely browned.
- Combine all the sauce ingredients and pour the sauce over the Eggplant. Scatter Spring Onion.
- When the sauce is thickened, pour the lightly whisked Egg over but DO NOT stir. Cover with the lid, lower the heat, and cook until the Egg is softly set.
- Half fill a bowl with warm Cooked Rice and cover it with the Eggplant & Egg mixture.
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