What do you consider a quick meal? For me, anything cooks in one pot or one pan are most ideal. That’s why I often turn to Japanese rice bowls (donburi) when I need something fast and easy-to-assemble. Today’s recipe is Soy Glazed Eggplant Donburi (茄子の甘辛丼), which happens to be plant-based!
Eggplant Rice Bowl – The Most Luxurious Vegan Donburi
Eggplant is undoubtedly the star ingredient that makes the appeal of this rice bowl. Think of it as the tofu of the vegetable world. It is mild and versatile, and it has the ability to take on almost any flavor. What sets eggplant apart from other vegetables is its unique structural integrity, and at the same time, its silky, meaty, and utterly luxurious texture. That said, it’s very important to cook it right. Here, searing the eggplant until nicely charred delivers the best, deepest flavor. It also renders a buttery tender texture with a crispy edge that is hard to resist. When tossed with a quick sauce of mirin and soy sauce, it makes the most satisfying one-bowl comfort that requires minimal effort. I could easily cook and eat this eggplant donburi over and over again!
3 Tips to Follow When Cooking the Eggplant
1. Keep the eggplant skin
Eggplant flesh gets tender and soft when it’s cooked through, and if you cook it for too long, the flesh gets mushy. Therefore, it’s very important to:
Keep the eggplant skin attached to the flesh to maintain its shape.Cut the eggplant so the flesh is held by the skin.
For this purpose, I only recommend using Japanese, Chinese, or Italian eggplant. If you use American/glove eggplant, cut into the wedges and use only the part that has skin (and use the middle part for other recipes).
2. Sprinkle salt
Eggplant has soft, spongy flesh with tiny air pockets that acts like a sponge in soaking up oil and liquids. While we like the eggplant to absorb all the good flavors, the challenge is to prevent it from becoming greasy. The trick to that is by breaking down the air pockets and reducing the sponginess by salting the eggplant first. Salting also prevents the eggplant from discoloring. Just make sure to wipe off the excess water before frying.
3. Use potato starch/cornstarch
Coating the eggplant with potato starch (or cornstarch) can help:
Prevents the eggplant from soaking up all the oil.Creates a nice golden crust.Absorbs all the seasonings.Thickens the sauce slightly.
Make sure to remove the excess potato starch and applies only a thin coating.
Itadakimasu!
Eggplant skeptics? This Soy-Glazed Eggplant Donburi might change your mind. I hope you give this nightshade vegetable a chance to reveal its deliciousness to you through this recipe. Once tried, you will not get enough of it. To enjoy this vegan rice bowl, serve it with miso soup and a side of pickle. Here are some of my suggestions:
Vegan Miso Soup4 Easy Soy Sauce Pickles
Other Delicious Vegan Dishes
Vegan Poke BowlShiso Garlic PastaKenchinjiruVegan Miso Soup
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