Japanese-Style Eggplant & Ground Meat Bolognese on Rice
Japanese-Style Eggplant & Ground Meat Bolognese on Rice

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, japanese-style eggplant & ground meat bolognese on rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese-Style Eggplant & Ground Meat Bolognese on Rice is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Japanese-Style Eggplant & Ground Meat Bolognese on Rice is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook japanese-style eggplant & ground meat bolognese on rice using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Japanese-Style Eggplant & Ground Meat Bolognese on Rice:
  1. Prepare 100 grams Mixed ground meat (beef+pork)
  2. Get 2 large Eggplant
  3. Prepare 3 tbsp *Ketchup
  4. Prepare 1 tbsp *Soy sauce
  5. Make ready 1 *1/2 Consommé soup stock cube, crushed
  6. Take 1 Salt and pepper (to taste)
  7. Make ready 1 clove Garlic (optional)
  8. Prepare 3 tbsp plus, Water
  9. Prepare 1 rice cooker cup's worth (180 ml) Cooked rice, warm
Instructions to make Japanese-Style Eggplant & Ground Meat Bolognese on Rice:
  1. Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook.
  2. Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant.
  3. Once the eggplant has cooked through and has become tender, add the ingredients and mix together. Adjust the flavor with salt and pepper, serve on top of the rice, and it's done.
  4. Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day.

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