Nasu Dengaku, Grilled Eggplant Rice Bowl

20260823 #breakfastdiary 1814, 27°C/cloudy Onsen tamago (hot-spring egg) is normally made by mixing boiling water and cold water 1:1 (to about 60-70°C) and leaving the egg in for around 15 minutes before cracking it open, but today I cracked the shell first, put it in a bowl, and left it in the rice cooker for 30 minutes instead. It doesn't come out looking like the classic onsen egg - with the white delicately cradling the yolk in that impossibly soft way - but the texture is close enough. 'Nasu (なす)' means eggplant, and 'dengaku (でんがく)' refers to the Japanese method of skewering something and grilling it with a miso glaze. So nasu dengaku is eggplant grilled with a miso glaze. Approx. 500kcal nasu dengaku, grilled eggplant rice bowl

2 eggplants, (miso sauce) 2T miso, 2T mirin, 1T sugar, 2 eggs, 2 cups baby kale, 1T sesame seeds, 1T hemp seeds, 1t sesame oil, olive oil, salt

1. Wash the 2 eggplants well, halve them, score the cut side, sprinkle with salt, and set aside for a while. 2. Mix 2T miso, 2T mirin, and 1T sugar together to make the sauce. 3. Crack 1 egg into a bowl and leave it in the rice cooker for 30-40 minutes. This gives you a soft-cooked onsen-style egg. 4. Brush the eggplant with olive oil and pan-fry starting cut-side down. Once it's browned, brush on the miso sauce and grill a little longer. It's done once the eggplant turns soft. 5. Toss the baby kale with a little sesame oil. 6. Put a little rice in a bowl, add the eggplant from step 4 and the baby kale from step 5, then top with sesame seeds, the onsen egg, hemp seeds, and just a touch of sesame oil (just a little🙅‍♀️).