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!