Nasu Soboro Don (Minced Pork and Aubergine Miso Rice Bowl)
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Ingredients
- 400 g pork mince
- 2 aubergine, diced
- 2 tbsp red miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 10 g fresh root ginger, grated
- 3 tbsp vegetable oil
- 300 g sushi rice
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 626 kcal
- Protein
- 26.8 g
- Carbohydrate
- 69 g
- of which sugars
- 7.3 g
- Fat
- 25.4 g
- of which saturates
- 6.1 g
- Fibre
- 5.6 g
- Salt
- 1.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat 2 tbsp of the vegetable oil in a large frying pan or wok over a high heat and fry the diced aubergine for 5-6 minutes, turning often, until softened and lightly browned. Lift out onto a plate.
- 3
Add the remaining oil to the pan and cook the pork mince and ginger for 5-6 minutes, breaking up any lumps, until no pink remains.
- 4
Mix the red miso paste, mirin and soy sauce with 2 tbsp water, then stir into the pork.
- 5
Return the aubergine to the pan and cook for 2-3 minutes, stirring, until everything is coated in the miso sauce.
- 6
Divide the rice between four bowls, spoon over the pork and aubergine and scatter with the spring onions.
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