Miso-Glazed Vegetable Bowl with Aubergine and Rice
Why this recipe works
- Deep savoury glaze: White miso, soy sauce, mirin and toasted sesame oil create a balanced glaze with umami depth, gentle sweetness and nutty aroma.
- Contrasting textures: Soft short-grain rice and tender roasted vegetables are lifted by crisp radish and toasted sesame seeds.
- Straightforward method: The vegetables roast on one tray while the rice cooks separately, keeping the workflow simple and easy to manage.
Get the most out of this recipe
Timing notes
- Let the rice rest: Keeping the rice covered off the heat allows the grains to finish steaming and gives a softer, more even texture.
- Serve after roasting: The vegetables are best served soon after roasting, while the glaze is still glossy and the edges remain lightly caramelised.
Texture tips
- Give the vegetables space: Spread the aubergine and broccoli out on the tray so they roast rather than steam.
- Glaze in stages: Adding the final layer of glaze towards the end helps it caramelise without becoming dry or overly dark.
Ingredient notes
- Use white miso for balance: White miso gives a mellow, slightly sweet flavour that suits roasted vegetables without overpowering them.
- Toasted sesame oil matters: Toasted sesame oil adds a deeper nutty aroma than plain sesame oil, so use it where possible.
- Short-grain rice suits the bowl: Short-grain rice has a lightly sticky texture that holds the glazed vegetables and toppings together well.
Make-ahead tips
- Keep fresh toppings separate: Store the rice and roasted vegetables separately from the radish and sesame seeds, then add the toppings after reheating.
- Reheat gently: Warm the rice with a splash of water until piping hot, and reheat the vegetables in a 200°C (390°F) oven until heated through.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Rinse the rice in cold water until the water runs mostly clear, then tip into a saucepan with enough water to cover by about 2 cm. Bring to the boil, then cover and cook on the lowest heat for 12 minutes; take off the heat and leave, covered, for 10 minutes.
- Meanwhile, cut the aubergine into 2 cm chunks and trim the broccoli into bite-sized lengths. Put both on a baking tray. In a bowl, whisk together the white miso, mirin, soy sauce and toasted sesame oil until smooth.
- Brush or spoon about two-thirds of the miso glaze over the vegetables, turning to coat. Roast for 15 minutes, then toss and brush with the remaining glaze. Roast for a further 8 to 10 minutes until the aubergine is tender and the vegetables are glossy and lightly caramelised at the edges.
- Thinly slice the radishes. Fluff the rice, then divide between bowls and top with the miso-glazed vegetables. Finish with the radishes and roasted sesame seeds, and serve straight away.
Recipe notes
Tips
- If the glaze looks thick, loosen it with 1 to 2 tbsp water until it brushes on easily.
- For the glossiest finish, brush the final layer of glaze on in the last 5 minutes of roasting so it caramelises without drying out.
Substitutions
- Replace mirin with dry white wine for a less sweet, more grown-up glaze.
- Replace roasted sesame seeds with white sesame seeds, toasting them briefly in a dry frying pan until fragrant.
Storage
- Refrigerate up to 3 days
- Cool the rice and vegetables quickly, then refrigerate in airtight containers. Reheat the rice with a splash of water in the microwave until piping hot; warm the vegetables in a 200°C (390°F) oven for 8 to 10 minutes, then add the radishes and sesame seeds after reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (25min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Sesame Soybeans
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