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ONIGIRI MISO EGGPLANT/ 味噌ナスおにぎり







<ONIGIRI MISO EGGPLANT/ 味噌ナスおにぎり>


<Yields> 2 servings


<Prep time> 7 mins


<Cook time> 3 mins


<Ingredients>


150g of steamed sushi rice ( about ½ cup of dried sushi rice grain)

½ tsp of sea salt

4 pieces of shiso basil/ Italian basil

1 tbsp of grounded sesame seed


MISO EGGPLANT

1 Asian egg plant

1 tbsp of yellow miso without MSG

1 ½ tbsp of mirin without MSG

½ tsp of sugar




<Directions>

1; Cook steamed rice. Mix with ½ tsp of salt. For the eggplant miso, mix 1 tbsp of miso paste, 1 ½ tbsp of mirin , and ½ tsp of sugar. Shred shiso leaf thinly.


2; Cut egg plants into small bite size pieces. Heat olive oil over mid heat. Saute eggplants until they start to sweat and squishy. Lower the heat and add miso mixture. Cook it away until almost all the liquid is evaporated.


3; Mix steamed rice( process1), ground sesame seed, chopped basil and miso eggplant. Place ½ of mixed rice on the plastic wrap and make a triangle shape in a wrap. Repeat the same process for another one.


4; Plate your rice ball and garnish reserved basil if you want to.


<Miwa’s tips>※watch more on Youtube!

・Miso mixture will get burnt easily. so make sure to keep the low heat once you add the miso mixture.


・To remove the bitterness of eggplant, soak into salted water (1tsp of salt+ 2cups of water).



<Recommended side dish>

JAPANESE PICKLED RADISH

Vegan miso soup



<Storage time>

Keep it in a air-tight container for 1 day. If you keep it in a fridge, the rice ball get dry easily. If you are leaving only few hours + not too hot, leaving under the room temperature is ok.



2020/ 10/ 25 MIWA

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