Ginger Pork & Eggplant Rice Bowl

Name: Ginger Pork & Eggplant Rice Bowl
Total time: 600 s
Yield: 1 Serving
Cuisine: British
Ingredients: 80 g thinly sliced Pork; 80 g Eggplant; 1 tablespoon Oil; 1 serving warm Cooked Rice; Finely chopped Spring Onion; Shichimi (Japanese Chilli Spice Mix) *optional; 1 teaspoon grated Ginger; 1 tablespoon Soy Sauce; 1 tablespoon Mirin; 1 tablespoon Sake (Rice Wine) OR Water; 1/2 teaspoon Sugar *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

Pork and Eggplant is a great combination. This is the easiest Pork & Eggplant Rice Bowl recipe. I just covered the Rice with the popular Ginger Pork, but I cooked it with Eggplant. Using thinly sliced Pork and Eggplant, it won’t take long to cook. You need to prepare everything before you start cooking.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

1 Serving

80 gthinly sliced Pork
80 gEggplant
1 tablespoonOil
1serving warm Cooked Rice
Finely chopped Spring Onion
Shichimi (Japanese Chilli Spice Mix) *optional
Sauce
1 teaspoongrated Ginger
1 tablespoonSoy Sauce
1 tablespoonMirin
1 tablespoonSake (Rice Wine) OR Water
1/2 teaspoonSugar *optional

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Steps

10 minutes

1

Combine all the Sauce ingredients in a small bowl. *Note: Add Sugar only if your like the Sauce sweeter.
2

Cut thinly sliced Pork into large bite-size pieces. Cut Eggplant in half lengthways if large, and cut into 5-6mm thin slices.
3

Heat Oil in a frying pan over medium heat, cook Pork and Eggplant pieces until nicely browned. Add the Sauce and combine.
4

Half fill a bowl with warm Cooked Rice and cover it with the mixture. Add some finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy.