Matcha Rice with Miso Glazed Eggplant

Matcha Rice with Miso Glazed Eggplant

matcha-rice-miso-glazed-eggplant-vegetarian-meatless
matcha-rice-miso-glazed-eggplant-vegetarian-meatless
matcha-rice-miso-glazed-eggplant-vegetarian-meatless

There used to be a phase in my life where I'd mix whatever soupy dish that was on the table with rice. My mom would get so mad at me because she was convinced that the lack of chewing in this dish causes indigestion. Later on I found out that this is a rather popular practice in Japan, and ochazuke quickly became my ultimate comfort food. Essentially it's rice soaked in tea, so the rice gets soft and tender, somewhat between rice and porridge.

matcha-rice-miso-glazed-eggplant-vegetarian-meatless

Fast forward to college, this quick and delicious one bowl meal was a staple to my architect-in-training self. Defrosting a chunk of rice and heating it up with an instant ochazuke and whatever tid bits I have in the fridge.

Enter this recipe, an ode to one of my favourite college dinner, but elevated to my 27 year old self palate. It's a great way to use your high quality matcha in a savoury way. Use a sweet and sticky short grain Japanese rice to compliment the rich umami taste of matcha.

matcha-rice-miso-glazed-eggplant-vegetarian

Matcha Rice with Miso Glazed Eggplant

Serves 2. Adapted from Blue Apron.

For the eggplant:
2 Japanese eggplants
1" knob ginger, grated
1 clove garlic, grated
2 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce
1 bunch cilantro, chopped

For the rice:
¾ cup Sushi Rice
2 tablespoons rice vinegar
2 tablespoons mirin
1 teaspoon matcha powder
1 teaspoon black sesame seeds, plus more for garnish
pinch of sea salt

  1. Cook rice according to your rice cooker's instructions.
  2. Preheat the oven to 500°F. Cut the eggplants in half lengthwise, then crosswise into quarters, around 4". With a paring knife, score a diagonal crosshatch pattern on the cut sides of the eggplant. Place the eggplant, cut-side up on a lightly oiled baking sheet.
  3. Make the miso glaze. In a small bowl, whisk together ginger, garlic, miso, mirin, and soy sauce. 
  4. Drizzle the eggplant with olive oil and spread the miso mixture on top. Roast in the oven for 15 minutes, or until the eggplant is tender and the topping is lightly browned.
  5. Season the cooked rice with rice vinegar, sugar, green tea powder, black sesame seeds, salt and cilantro (reserve a little for garnish). Stir until well combined.
  6. Garnish with black sesame seeds, cilantro, and soy sauce. Serve immediately.
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