Japanese Miso Glazed Aubergine Rice Bowl with Pickled Vegetables
Golden aubergine rounds glazed with miso, mirin and rice vinegar, served over jasmine rice with quick pickles and sesame.
- 225 g jasmine rice
- 2 medium aubergines
- 45 g white miso paste
- 2 tbsp mirin
- 3 tbsp rice vinegar
- 20 g caster sugar
- 150 g radishes
- 1 medium carrots
- 150 g edamame beans
- 20 ml sesame oil
- 3 pieces spring onions
- 15 g sesame seeds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook rice according to package instructions, keep warm
- Step 2
Cut aubergines into 2cm thick rounds, score flesh in crosshatch pattern
- Step 3
Mix miso paste with mirin and 1 tbsp rice vinegar to make glaze
- Step 4
For quick pickles: thinly slice radishes and carrots, toss with remaining rice vinegar, sugar and pinch of salt, set aside for 20 minutes
- Step 5
Heat sesame oil in large pan, cook aubergine rounds 4-5 minutes each side until golden
- Step 6
Brush aubergine with miso glaze, cook 2 more minutes until caramelised
- Step 7
Cook edamame in boiling salted water for 3 minutes, drain
- Step 8
Slice spring onions diagonally
- Step 9
Divide warm rice between bowls, top with glazed aubergine and edamame
- Step 10
Add pickled vegetables and garnish with spring onions and toasted sesame seeds
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