Name: Miso Grilled Aubergine Rice Bowl
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.25 unit cucumber; 1 pinch sea salt; 1 tbsp caster sugar; 2 tbsp rice vinegar; 300 g sushi rice; 375 ml water; 4 tbsp rice vinegar (for the rice); 1 tbsp caster sugar (for the rice); 1 pinch salt (for the rice); 3 unit aubergines (approx 750g total); 3 tbsp sweet white shiro miso; 1 tbsp mirin rice wine; 1 tbsp rice vinegar (remaining for glaze); 1 tbsp water (for the glaze); 4 unit spring onions; 1 tbsp sesame seeds (optional)

Instructions

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1

Slice the cucumber (0.25) into thin rounds and place in a bowl. Add sea salt (1 pinch) and caster sugar (1 pinch), rice vinegar (2 tbsp), and massage it into the cucumber.
2

Place a dish on top inside the bowl and weigh it down with something heavy. Set aside to allow the excess water to drain out.
3

Rinse the sushi rice (300 g) well, until the water runs almost clear. Drain and place in a small saucepan along with water (375 ml).
4

Pop a glass lid on, bring to the boil, then cook over a low heat for minutes (25), or until you can see holes in the surface of the rice (don’t be tempted to lift the lid). Take off the heat and leave, covered, for minutes (20).
5

Fold rice vinegar (4 tbsp), caster sugar (1 tbsp) and salt (1 pinch) into the rice.
6

Set the grill to high. Quarter the aubergines (3) lengthways and score the flesh. Place flesh-side up on a foil-lined baking tray and grill for minutes (15), or until almost tender.
7

Mix the sweet white shiro miso (3 tbsp) and mirin rice wine (1 tbsp) with the remaining rice vinegar (1 tbsp) and water (1 tbsp). Brush half the glaze over the aubergine; grill for a further 10 minutes (8 to), brushing with the remaining glaze halfway, until tender.
8

Meanwhile, toast the sesame seeds (1 tbsp) (if using) in a dry frying pan until golden.
9

Place the aubergine on a bed of sticky rice. Trim and finely slice the spring onions (4), scatter over the aubergine with the [sesame seeds] (if using) and serve with cucumber pickle on the side.