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

Cooked rice – 200g

Shiso leaves (finely shredded) – 2 leaves

White sesame seeds – 1 tsp

Instructions

① Heat the sesame oil in a frying pan and pan-fry the eggplant slices on both sides. Add the ingredients in [A] and cook until the liquid has mostly reduced and coated the eggplant.

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

③ Divide the rice mixture into two portions and shape them into rice balls (onigiri). Wrap each one with the prepared eggplant, and you’re done!