Pork and Eggplant is a great combination. This is the easiest Pork & Eggplant Rice Bowl recipe. I just covered the Rice with the popular Ginger Pork, but I cooked it with Eggplant. Using thinly sliced Pork and Eggplant, it won’t take long to cook. You need to prepare everything before you start cooking.


1 Serving


80g thinly sliced Pork
80g Eggplant
1 tablespoon Oil
1 serving warm Cooked Rice
Finely chopped Spring Onion
Shichimi (Japanese Chilli Spice Mix) *optional

1 teaspoon grated Ginger
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 tablespoon Sake (Rice Wine) OR Water
1/2 teaspoon Sugar *optional

  1. Combine all the Sauce ingredients in a small bowl. *Note: Add Sugar only if your like the Sauce sweeter.
  2. Cut thinly sliced Pork into large bite-size pieces. Cut Eggplant in half lengthways if large, and cut into 5-6mm thin slices.
  3. Heat Oil in a frying pan over medium heat, cook Pork and Eggplant pieces until nicely browned. Add the Sauce and combine.
  4. Half fill a bowl with warm Cooked Rice and cover it with the mixture. Add some finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and enjoy.