Eggplant Rice Bowl Masquerading as Eel

20250831 #BreakfastDiary 1494, 26°C/mostly clear, 20 min/exercise (M) Organizing the recipe and reading it back before posting, I noticed I'd written '다진 생강' (minced ginger) as '다진 생각' (minced thoughts). Making something — whether writing or cooking — and showing it to others takes real courage. It's still hard, and it still makes me feel bashful. Before making breakfast this morning, I've been organizing the next new episode of Everyday Breakfast to post next Tuesday. The four episodes about planning breakfast and the four about making it are done, and starting next Tuesday, for the coming month, I'll publish four episodes each week about how to actually eat the breakfast planned and made this way. I wrote at length about why I felt I needed to 'mince' my thoughts. An eggplant rice bowl masquerading as eel, made while mincing my thoughts, about 445kcal per serving. #eggplantricebowl

- 1/2 bowl brown rice - 2 eggplants - 2T olive oil - 1t sesame oil - 1t sesame seeds - sauce (2T soy sauce, 2T mirin, 1T sugar, 1t minced ginger, 4T water)

1. Wash the 2 eggplants thoroughly, cover with plastic wrap, and microwave for 2 minutes. (Don't peel the fiber-rich skin.) 2. Combine 2T soy sauce, 2T mirin, 1T sugar, 1t minced ginger, and 4T water, and mix well to make the sauce. 3. The eggplant fresh out of the microwave is very hot. Cut it in half, spread it open, score it so the sauce soaks in well, then slowly grill it in an oiled pan while brushing on the sauce from step 2. 5. Place the eggplant from step 3 over the brown rice, and finish simply with a little sesame oil and sesame seeds.