Yaki Nasu Gohan

Yaki Nasu Gohan is a delightful vegan rice dish featuring grilled eggplant infused with savory seasonings, creating a flavorful and satisfying meal. This dish brings together the umami of miso and the freshness of green onions, making it a perfect comfort food.

Ingredients

• Short-grain rice - 1 cup (200g)
• Water - 1.5 cups (360ml)
• Eggplant - 1 medium (200g)
• Soy sauce - 2 tablespoons (30ml)
• Miso paste - 1 tablespoon (15g)
• Sesame oil - 1 tablespoon (15ml)
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Black sesame seeds - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. While the rice is soaking, preheat a grill or non-stick pan over medium heat.
3. Slice the eggplant into 1/2-inch thick rounds and brush both sides with a little sesame oil, sprinkling with salt and pepper.
4. Grill the eggplant for about 3-4 minutes on each side until tender and slightly charred. Set aside.
5. In a small bowl, mix the soy sauce, miso paste, minced garlic, and grated ginger to create a marinade.
6. After the rice has soaked, drain it and add it to a pot with 1.5 cups of water. Bring to a boil, then cover and reduce heat to low, cooking for 15 minutes.
7. Once the rice is cooked, remove from heat and let it sit covered for 10 minutes.
8. Fluff the rice with a fork and stir in the grilled eggplant and marinade mixture. Mix well to combine.
9. Serve the Yaki Nasu Gohan in bowls, garnished with chopped green onions and black sesame seeds.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 65 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.36 L

Health Benefits

• Rich in antioxidants from eggplant, supporting heart health.
• High in fiber, promoting digestive health.

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