<MISO EGGPLANT ONIGIRI EI> スおにぎり>

• servings: < Yields> 2 servings
• active time: ‹Prep time > 7 minutes
• total time: <Cook time > 3 minutes

Ingredients

150g steamed Japanese sushi rice (about ½ cup dried Japanese sushi rice)

1 tablespoon grounded sesame seeds

½ teaspoon sea salt

4 pieces shiso basil/ Italian basil

MISO EGGPLANT

1 Asian eggplant

1½ tablespoon Mirin

1 tablespoon yellow_miso

½ teaspoon granulated sugar

Directions

1. Cook the steamed rice. Mix with salt. For the eggplant miso; mix together the miso paste, mirin and sugar. Shred the shiso leaves thinly.

2. Cut the eggplants into small bite sized pieces. Heat the olive oil over medium heat. Sauté the eggplants until they start to sweat and become squishy. Lower the heat and then add in the miso mixture. Cook it away until almost all the liquid has evaporated.

3. Mix the steamed rice (step 1), ground sesame seeds, chopped shiso and the miso eggplant. Place half of the mixed rice on a piece of plastic wrap and form it into a triangle shape with the wrap. Repeat the same process for the second onigiri.

4. Plate your rice balls and garnish with reserved shiso if you want.

<Miwa's tips> • The miso mixture will burn easily so make sure to keep the heat low once you add it in.

• To remove the bitterness from the eggplant, soak it into salted water (1 teaspoon of salt+ 2 cups of water).

Notes

Ne pas mettre trop de basil/shiso et couper tre tres fin. Cuire les aubergines à feu forrrrrt avant de mettre le miso puis reduire le feu

‹Recommended side dish&gt; JAPANESE PICKLED RADISH Vegan miso soup

‹Storage time › Store them in an air-tight container for 1 day. If you keep it in the fridge, the rice ball will dry out. You can leave it at room temperature for a few hours only if the room isn't too hot.

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