Main | Serves 2 | prep time 2 mins | cook time 20 mins
100g of mince meat (pork, lamb or beef or to make vegetarian use quorn)
1 clove of garlic
1 tablespoon of ginger
1 sachet of itsu original miso
1 teaspoon of soy sauce
Half tablespoon of honey
1 tablespoon of white wine
160g of white rice
Finely chop the garlic and ginger.
Slice the aubergine.
Cook the rice in a saucepan of boiling water or a rice cooker.
In a small bowl, mix the garlic and ginger with the soy sauce, honey, white wine and miso sachet.
Heat frying pan with olive oil and add the garlic, ginger mixture.
Add the mince, stir thoroughly and cook for 10-15 minutes or when browned.
Whilst the mince is cooking, in another saucepan, lightly fry the aubergine in olive oil, turning regularly until browned (approx 3 minutes each side)
To serve, place the rice in a bowl, top with the mince and aubergine slices.
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