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I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- 1 eggplant
- 300g ground meat
- 2 cups of rice
- 1 green onion or 1 bunch of chives
🧂 For the meat
- 2 tablespoons soy sauce
- 2 tablespoons mirin (sweet cooking rice wine)
- A sprinkle of ground ginger
🥣 For the eggplants
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons allulose (or sugar)
- A dash of black pepper
💰 Total: $8.3 for 2 servings
📄 Directions
- Rinse the rice thoroughly and drain well. Soak for 15–30 minutes.
- In a bowl, season the ground meat with soy sauce, mirin, and ground ginger. Mix well.
- Cut the eggplants into bite-sized pieces.
- Finely chop the green onions or chives.
- In a small bowl, mix the sauce for the eggplants.
- Heat some oil in a pot and stir-fry the seasoned meat until browned.
- Add the soaked rice and stir-fry over high heat for about 1 minute.
- Pour in water. (For unsoaked rice, use a 1:1 ratio of rice to water.)
- Place the eggplants on top and drizzle the eggplant sauce over them.\
- Cover and cook over medium heat for 10 minutes, then reduce to low heat and cook for another 5 minutes.
- Top with the chopped green onions or chives. Add a fried egg if desired.
- Serve with seasoned roasted seaweed (gim) and enjoy!
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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