Main ingredients 🥩
EggplantBeef bellyOnionGreen onionChivesEggsFlourBreadcrumbsParmesan cheese powderKelp stockSoy sauceMirinSugarSaltCooking oilRice
Striker Chef's Beef Belly Eggplant Tempura Donburi
A premium Japanese-style rice bowl featuring crispy-on-the-outside, tender-on-the-inside eggplant tempura and soft beef belly with egg, simmered together.
🙋 Recommended for
- ⭐ Those who want to enjoy eggplant in a crispy, delicious way without picky eating.
- ⭐ Those who want a hearty, impressive Japanese-style rice bowl that tastes like it's from a specialty restaurant—all in one bowl.
Ingredients needed 🛒2 servings
- 1 eggplant
- 150g beef belly
- 1/2 onion
- 1/2 green onion
- Some chives
- 3 eggs
- Flour as needed
- Breadcrumbs as needed
- 1 tbsp parmesan cheese powder
- 1 cup (200ml) kelp stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1.5 tbsp sugar
- Some salt
- Cooking oil as needed
- 2 servings of rice
Recipe 🍳
- Using a peeler, peel the purple skin of the eggplant lengthwise, then cut into bite-sized pieces. Sprinkle a little salt and let sit.
- Slice the onion thinly, cut the green onion into thick slices, and finely chop the chives for garnish.
- Beat 1 egg. Mix flour and parmesan cheese powder, then coat the eggplant pieces evenly. Dip in the beaten egg and coat with breadcrumbs. Lightly beat the remaining 2 eggs, leaving some streaks of white and yolk.
- Heat oil to 180°C (350°F) and fry the prepared eggplant until golden and crispy. Drain on a tray.
- In a pan, combine kelp stock, soy sauce, mirin, and sugar. Bring to a boil to make the sweet and savory donburi sauce.
- Once boiling, add onion and green onion, cook for 30 seconds to keep crunch, then add beef belly and cook until done.
- When the beef belly is cooked, gently pour the lightly beaten eggs over the mixture. Cook over residual heat until softly set.
- Place warm rice in a bowl. Top with the beef belly and egg mixture, then arrange the crispy eggplant tempura and garnish with chives. Serve immediately.
- Peel and cut eggplant, season with salt, and prepare vegetables.
- Coat eggplant in flour, cheese-egg mixture, and breadcrumbs, then fry until crispy.
- In a pot, boil kelp stock with soy sauce, mirin, and sugar to make sauce.
- Add onion, green onion, and beef belly, cook, then add beaten eggs and lightly cook.
- Serve rice topped with beef belly sauce, eggplant tempura, and chives.
Cooking tips 💡
- Mixing parmesan cheese powder into the batter helps lock in the eggplant's moisture and adds a savory, deep flavor.
- For the donburi eggs, do not beat them completely; leave streaks of yolk and white for a fluffy texture like at Japanese specialty restaurants.
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