Miso Eggplant Onigiri is a delightful Japanese rice ball filled with a savory and slightly sweet miso-glazed eggplant mixture. It’s a perfect handheld snack or meal-on-the-go, combining the comforting flavors of miso, rice, and tender eggplant. These onigiri are not only flavorful but also nutritious and satisfying.
Ingredients
- 2 cups cooked Japanese short-grain rice (warm)
- 1 small eggplant, diced into small cubes
- 1 tablespoon miso paste (red or white, depending on preference)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon mirin (optional, for added sweetness)
- 2 sheets of nori (seaweed), cut into strips
- Toasted sesame seeds (optional, for garnish)
Directions
- Prepare the Miso Eggplant Filling:
- Heat the sesame oil in a skillet over medium heat.
- Add the diced eggplant and sauté until tender and slightly golden.
- In a small bowl, mix the miso paste, soy sauce, sugar, and mirin. Add this mixture to the skillet with the eggplant and stir until the eggplant is evenly coated and the sauce is absorbed. Remove from heat and let it cool slightly.
- Form the Onigiri:
- Wet your hands with water (to prevent sticking) and sprinkle them lightly with salt.
- Take a handful of warm rice and flatten it slightly in your palm. Place a small spoonful of the miso eggplant mixture in the center.
- Gently fold the rice around the filling and shape it into a ball, triangle, or your desired shape.
- Wrap and Garnish:
- Wrap a strip of nori around the onigiri or leave it plain, depending on your preference.
- For an extra touch, roll the onigiri in toasted sesame seeds or sprinkle them on top.
- Serve:
- Serve immediately or store in a container for a convenient snack or lunch.
Miso Eggplant Onigiri is an excellent fusion of textures and flavors, perfect for enjoying at home or packing for a picnic! What do you think—would you try making this?
