Crispy Eggplant Rice Bowl: Easy Homecooked Brunch Recommendation
Enjoy a Wonderful Meal at Home! Crispy Outside, Tender Inside Eggplant Tempura Rice Bowl Recipe
Introducing the Eggplant Tempura Rice Bowl, a dish that truly highlights the rich flavor of eggplant. This recipe is sure to satisfy any eggplant lover, perfect for a delightful brunch or dinner served over rice. With simple ingredients and cooking steps, you can achieve restaurant-quality taste right in your own kitchen.
Main Ingredients
- 2 eggplants
- 1/2 red onion
- A little green onion (white part preferred)
Batter and Sauce
- Potato starch or tempura powder, as needed (for eggplant coating)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup
- 1 Tbsp plum syrup (maesilcheong)
- 1 tsp tuna extract or soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 1 Tbsp cooking wine (mirin)
- 5 Tbsp olive oil (for sauce)
- 1 Tbsp Gochugaru flakes (chili flakes) or pepperoncino, finely crushed
- Slurry (1 tsp potato starch + 100ml water)
- Potato starch or tempura powder, as needed (for eggplant coating)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger syrup
- 1 Tbsp plum syrup (maesilcheong)
- 1 tsp tuna extract or soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 1 Tbsp cooking wine (mirin)
- 5 Tbsp olive oil (for sauce)
- 1 Tbsp Gochugaru flakes (chili flakes) or pepperoncino, finely crushed
- Slurry (1 tsp potato starch + 100ml water)
Cooking Instructions
Step 1
First, let’s prepare the eggplants. Gently wash the eggplants by rubbing them with a little baking soda. Rinse under running water and pat dry. Slice them diagonally into bite-sized pieces (about 1-1.5cm thick). Soak the sliced eggplants in water with a pinch of coarse salt for about 5 minutes. This helps to draw out moisture and any bitterness, making the eggplant firmer and better for frying.
Step 2
Now it’s time to coat the eggplant with batter. You can use store-bought tempura powder or make your own batter. For a thin, crispy coating, lightly dust the eggplant with tempura powder. If you prefer a thicker coating, mix tempura powder with water to achieve a consistency of about 3-4 (thick but pourable) and coat the eggplant pieces. Be mindful not to make the batter too thick, as it can absorb excessive oil.
Step 3
This is a crucial step: checking the frying oil temperature. Fill a pot with plenty of cooking oil and preheat it to about 170℃ (340°F). To test the temperature, drop a small piece of batter into the oil. If it floats to the surface immediately and fries, the oil is ready. If the oil is too cool, the eggplant will absorb too much oil; if it’s too hot, the outside will burn before the inside is cooked.
Step 4
Double-frying is the secret to extra crispy eggplant! Carefully place the battered eggplant pieces into the hot oil and fry until golden brown. Remove the first batch of fried eggplant and drain them on a wire rack. Let them cool slightly. This allows the moisture inside the eggplant to evaporate, ensuring a crispier result on the second fry. For the second fry, use slightly higher heat and fry them quickly.
Step 5
Now, let’s make the delicious sauce! Heat the olive oil in a pan over medium-low heat. Add the minced garlic, ginger syrup, and crushed pepperoncino. Sauté until fragrant. Then, add the plum syrup, tuna extract (or soy sauce), fish sauce, and cooking wine. Stir well. Once the sauce begins to simmer, reduce the heat to low and cook, stirring occasionally to prevent burning. Feel free to adjust the sweetness, saltiness, and spiciness to your preference. Always taste and adjust the seasoning – finding your personal perfect balance is key to enjoying the dish even more!
Step 6
We’ll stir-fry some vegetables to enhance the sauce’s flavor. Add the sliced red onion and green onion to the simmering sauce and stir-fry until they are slightly softened. You can also add other vegetables you like, such as mushrooms. The trick is not to overcook them, so they retain a slight crunch.
Step 7
Prepare the slurry to thicken the sauce. In a small bowl, whisk together 1 tsp of potato starch and 100ml of water until smooth and lump-free.
Step 8
Gradually add the prepared slurry to the sauce while stirring. Continue to cook until the sauce reaches your desired consistency. Once the sauce has thickened, add the double-fried, crispy eggplant pieces. Gently toss them to coat evenly with the sauce. It’s best to stir-fry quickly to allow the eggplant to absorb the sauce while maintaining its crispiness.
Step 9
Generously spoon the beautifully prepared eggplant tempura over a bowl of warm rice. Your visually appealing and incredibly delicious Eggplant Tempura Rice Bowl is ready! Enjoy this wonderful home brunch or a satisfying meal.
