Eggplant and Bacon with Poached Egg

Name: Eggplant and Bacon with Poached Egg
Yield: 3 servings
Cuisine: American
Ingredients: 3 Eggplants; 3 slice Bacon; 3 Poached egg; 1 tbsp Katakuriko; 50 ml ☆ Water; 2 tbsp ☆ Soy sauce; 2 tbsp ☆ Mirin; 1 to 1 1/2 tablespoons ☆ Sugar; 1/2 tsp ☆ Grated ginger; 1 White sesame seeds; 1 Ichimi spice

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cookpad.japan @cookpad_jp

One day when cooking seemed tedious, I threw together this simple dish over rice and it got rave reviews, so I recreated it and posted the recipe.

Since the flavor is strong, it is best eaten over rice. You can add the remaining sauce on top of the rice. Be careful not to serve too much! Recipe by shouko

One day when cooking seemed tedious, I threw together this simple dish over rice and it got rave reviews, so I recreated it and posted the recipe.

Since the flavor is strong, it is best eaten over rice. You can add the remaining sauce on top of the rice. Be careful not to serve too much! Recipe by shouko

Ingredients

3 servings

3Eggplants
3 sliceBacon
3Poached egg
1 tbspKatakuriko
50 ml☆ Water
2 tbsp☆ Soy sauce
2 tbsp☆ Mirin
1to 1 1/2 tablespoons ☆ Sugar
1/2 tsp☆ Grated ginger
1White sesame seeds
1Ichimi spice

Cooking Instructions

1

Prepare poached egg to your desired method (You can also serve it sunny side up or raw).
2

Cut bacon into 3 to 4 strips and chop eggplant into bite-sized pieces.
3

Dust eggplants in katakuriko, heat a generous amount of oil (3 to 4 tablespoons) over medium heat and evenly fry both sides.
4

When evenly browned, add bacon to the edge of the pan and fry.
5

Reduce heat, add the combined ☆ ingredients, and simmer until the juice slightly thickens.
6

Serve over rice with a poached egg on top and sprinkle with ichimi spice and sesame seeds.

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Written by

cookpad.japan @cookpad_jp

on August 26, 2013 04:36

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