Warm and Filling Baked Miso Rice DishUsing one pan for easy clean-up, this rice gratin dish combines the savory richness of miso-infused meat with the smooth, creamy baked rice for a balanced and satisfying meal.
Finely chop the onion and garlic. In a heatproof container, combine the chopped onion and garlic with ground beef, canned tomatoes, and 2 tablespoons of miso. Mix gently, then microwave at 600W for 8 minutes. Once heated, stir the mixture to combine.
Dice the eggplant into bite-sized pieces. In a frying pan, heat olive oil over medium heat. Add the eggplant and cook until it is evenly browned on all sides, then remove it from the pan.
In the same frying pan, combine rice, milk, the remaining 1 tablespoon of miso, pepper, and 1 tablespoon of olive oil. Cook over medium heat until everything is well blended.
Once the mixture is evenly combined, add the eggplant followed by the meat mixture and top with shredded cheese. Cover the pan with a lid and cook over low heat until the rice is tender and the cheese melts.
Bring the frying pan to the table and serve the dish directly from it.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.
Midori Moniwa is a culinary expert and food stylist based in Tokyo. She majored in culinary studies during her university years and gained experience in restaurant management, assisting in French cooking classes, and food advertisement production before establishing herself independently. Since then, she has been actively involved in various food-related fields, including corporate recipe development, advertising, magazines, and events.
