Japanese > Rice

Eggplant Hayashi Rice Recipe

Ingredients with Measurements:
- 1 large eggplant, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 can diced tomatoes (14 oz)
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced eggplant and sauté for another 5-7 minutes until the eggplant is tender.
4. Add the can of diced tomatoes, tomato paste, soy sauce, Worcestershire sauce, sugar, salt, and pepper to the skillet and stir well.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce has thickened.
6. Add the cooked rice to the skillet and stir well to combine.
7. Let the mixture cook for another 2-3 minutes until the rice is heated through.
8. Serve hot and enjoy!


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 215
Fat: 5g
Carbohydrates: 39g
Protein: 4g
Sodium: 470mg
Sugar: 11g

Substitutions for ingredients:
- You can use any type of rice you prefer, such as brown rice or jasmine rice.
- If you don't have canned diced tomatoes, you can use fresh diced tomatoes instead.
- You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.

Variations:
- Add some diced bell peppers or mushrooms for extra flavor and texture.
- Use ground beef or tofu instead of eggplant for a different protein source.
- Add some chopped fresh herbs, such as basil or parsley, for a pop of freshness.

Tips and tricks:
- Be sure to dice the eggplant into small pieces to ensure it cooks evenly.
- If the sauce is too thick, you can add a splash of water or vegetable broth to thin it out.
- You can make this dish ahead of time and reheat it in the microwave or on the stovetop.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the Eggplant Hayashi Rice in a bowl or on a plate, garnished with some fresh herbs or chopped green onions.

Garnishes:
Fresh herbs, chopped green onions, or sesame seeds.

Pairings:
This dish pairs well with a side salad or some steamed vegetables.

Suggested side dishes:
Steamed broccoli, roasted carrots, or a mixed green salad.

Troubleshooting advice:
- If the eggplant is sticking to the skillet, you can add a bit more oil or a splash of water to prevent it from burning.
- If the sauce is too thin, you can let it simmer for a bit longer to thicken it up.

Food safety advice:
Be sure to cook the eggplant and rice to the appropriate temperature to ensure they are safe to eat.

Food history:
Hayashi rice is a popular Japanese dish that is typically made with beef, onions, and mushrooms in a tomato-based sauce. This version uses eggplant instead of beef for a vegetarian twist.

Flavor profiles:
This dish has a savory and slightly sweet flavor from the tomato-based sauce, with a hint of umami from the soy sauce and Worcestershire sauce.

Serving suggestions:
Serve the Eggplant Hayashi Rice as a main dish for lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Rich, Meaty, Sweet