Jasmine Rice Bowl with Red Miso-Glazed Beef, Roasted Eggplant and Quick Pickled Cucumber

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 1 tablespoon (15 ml) sesame oil and 2 g salt. Spread on a baking tray and roast for 22 to 25 minutes, turning halfway through, until tender and golden.

2. 2

   Meanwhile, place the jasmine rice and 420 ml water in a medium saucepan. Bring to a boil, reduce to low, cover, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing with a fork.

3. 3

   In a bowl, whisk together the red miso, soy sauce, honey, 1 tablespoon (15 ml) rice vinegar, grated ginger, 2 minced garlic cloves, and 30 ml hot water until smooth.

4. 4

   In another bowl, combine the cucumber with 2 tablespoons (30 ml) rice vinegar, the sugar, and 1 g salt. Mix well and let sit for 10 to 15 minutes so it lightly pickles.

5. 5

   Heat a large skillet or wok over medium-high heat. Add the vegetable oil and stir-fry the beef for 2 to 3 minutes until it loses its raw red color. Add the remaining garlic clove and cook for 30 seconds more.

6. 6

   Pour the miso sauce over the beef and cook for 2 to 4 minutes, stirring, until the meat is well glazed and the sauce clings to it. If it reduces too much, add 1 or 2 extra tablespoons of water.

7. 7

   Remove the eggplant from the oven and gently toss it with half of the scallions so it absorbs some of their aroma while still hot.

8. 8

   Divide the jasmine rice among 4 bowls. Top with the glazed beef, roasted eggplant, and drained pickled cucumber. Finish with the remaining scallions and toasted sesame seeds before serving.