Spicy Japanese Eggplant Bowl (Nasu Donburi)
Featured on Conscious Living TV.
1 block gmo-free firm tofu
¼ c filtered water or shiitake stock
2-3 T soy sauce
2 c cubed Japanese eggplant or globe eggplant
1 T mirin
1 T genmai or medium miso (not the dark red or the shiro miso!)
1 T toasted sesame oil
1- 2 tsp dried chili flakes
1 medium onion, chopped
1 T fresh ginger, minced
3 cloves garlic, minced
2-4 T sesame seeds, toasted if desired
1 cup shiitake stock or filtered water
2 cups cooked brown rice
For maximum digestibility (according to Macrobiotics which is rooted in Japan) it is best to boil the block of tofu for 5 minutes. You can skip this step if tofu is normally not a problem for your GI. In either case, press the tofu for about 10 minutes by placing in a strainer, cover with a towel and place something heavy on top. Place this setup over a bowl to catch the drainage. Meanwhile set your oven to 400 degrees.
After tofu has drained, cube it and place on a lightly oiled cookie sheet and bake for 20 minutes to give the exterior some stability so your tofu doesn’t turn into a mushy mess in your donburi.
While tofu is baking, in a large saucepan or wok, heat sesame oil over med.-high heat and sauté onion and garlic 2-3 minutes. Stir in stock or water, soy sauce, mirin, miso, chili flakes*, and ginger, and barely bring to a boil since miso loses it’s digestive boosting power if the enzymes are boiled.
Stir in the eggplant and barely simmer over medium heat for 10 minutes until eggplant gets tender. Add tofu and fold in gently, and simmer 5 more minutes.
To serve, spoon rice into 4 bowls (2 if you use 1 cup cooked rice but depending on the spice level, extra rice can be good to dilute). Then spoon veggie mixture over the top. Sprinkle generously with the sesame seeds.
- * If you’d prefer the dish to be LESS spicy, hold off on adding the chili flakes until the very end and sprinkle sparingly. If the chili flakes are cooked with the rest, the sauce will become very spicy.*