Miso honey aubergine poke bowl
04 Aug 2022
Need some feel-good freshness? Crunchy veg meets deep, umami miso in this lip-smacking poke bowl.
Keep the skin on your aubergines; they’re packed with the antioxidant nasunin.
You don’t need to play this one by the book. Add any of your favourite brightly coloured vegetables for a vibrant midweek meal.
Nutrition: per serving
Calories
632kcalProtein
16gTotal fat
26gSaturates
5gFibre
11gCarbs
77gSugar
15gSalt
3gIngredients
250g sushi rice
Salt
1 tbsp caster sugar
3 tbsp rice vinegar
2 tbsp mirin
2 aubergines, cubed
1 tbsp sesame oil
100g white miso
1 tbsp Manuka honey
50ml water
3 spring onions, finely sliced
125g edamame beans
2 avocados, sliced
3 radishes, finely sliced
4 sheets seaweed
1 tbsp black sesame seeds
1 tbsp sesame oil
2 tsp soy sauce
1 tsp Shaoxing
Method
1
In a large pan, cook the sushi rice according to the packet instructions and all the liquid has been absorbed and then transfer into a large bowl. Mix through the salt, caster sugar, rice vinegar and mirin and set aside until required.
2
Meanwhile, fry the aubergine gently in the sesame oil in a large pan until it starts to soften and go golden. Once it is softening, combine the white miso and honey with 50ml of water and mix well. Pour over the aubergine and bring to a simmer for 5-6 minutes.
3
Mix together the sesame oil, soy sauce and Shaoxing, and set aside.
4
Once the liquid in the aubergine has cooked out and it is soft, check for seasoning, adding a little splash of soy sauce if necessary and then begin to plate up the bowl.
5
Firstly, fill half the bowl with rice and fill another quarter with the miso aubergine.
6
Fill the final quarter with the spring onions, edamame beans, avocado slices and radishes. Finish with a sheet of seaweed folded in the side and black sesame seeds sprinkled over. Serve immediately with the dressing for the rice.
