Sweet and Savory Eggplant-Wrapped Rice Balls

 

Ingredients (serves 1)

Eggplant (thinly sliced): 2 slices

Sesame oil: 1 tsp

[A] Soy sauce: 1 tbsp

[A] Mirin: 1 tbsp

[A] Sugar: 1 tsp

Rice: 200g

Shiso leaves (finely shredded): 2 leaves

White sesame seeds: 1 tsp

How to cook

① Heat the sesame oil in a frying pan and cook the eggplant slices on both sides. Add [A] and cook, tossing to coat, until the liquid has mostly reduced.

② Add the shiso leaves and white sesame seeds to the rice and mix well.

③ Divide the rice mixture from step ② into two portions and shape them into balls (or ovals). Wrap the eggplant from step ① around them, and it's ready!

Cucumber and Eggplant Pickled with Shiso Leaves

 

Ingredients (serves 2)

Cucumber (cut in half lengthwise and thinly sliced) – 1

Eggplant (cut in half lengthwise and thinly sliced) – 1

Shiso leaves (torn into pieces) – 2

[A] Sesame oil – 2 tsp

[A] Vinegar – 2 tsp

[A] Chicken stock granules – 1 tsp

[A] Sugar – 1 tsp

[A] Salt – 1/3 tsp

Instructions: 

① Place the cucumber, eggplant, shiso leaves, and [A] into a storage bag.

② Marinate in the refrigerator for 1 hour, and it's ready!

Marinated boiled egg

 

Ingredients (makes a convenient batch)

Hard-boiled eggs: 6–8

● Water, soy sauce, and mirin: 50 ml each

● Sugar: 1 tablespoon

Instructions

1. Combine the ingredients marked ● in a microwave-safe bowl, heat in a 600W microwave for 2 minutes and 10 seconds, and let cool slightly.

2. Peel the hard-boiled eggs and submerge them in the mixture from Step 1 (recommended marinating time: 4–12 hours).