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Steps to Prepare Ultimate Japanese-Style Eggplant & Ground Meat Bolognese on Rice

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Japanese-Style Eggplant & Ground Meat Bolognese on Rice

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Whole grain foods are an superb choice for a fast healthy snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you have to have a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain snacks is always much better than eating the refined grains we commonly obtain in our grocery stores.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let's go back to japanese-style eggplant & ground meat bolognese on rice recipe. You can have japanese-style eggplant & ground meat bolognese on rice using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to prepare Japanese-Style Eggplant & Ground Meat Bolognese on Rice:

  1. Get 100 grams of Mixed ground meat (beef+pork).
  2. Use 2 large of Eggplant.
  3. Take 3 tbsp of *Ketchup.
  4. Use 1 tbsp of *Soy sauce.
  5. Take 1 of *1/2 Consommé soup stock cube, crushed.
  6. You need 1 of Salt and pepper (to taste).
  7. Get 1 clove of Garlic (optional).
  8. Prepare 3 tbsp of plus, Water.
  9. Prepare 1 of rice cooker cup's worth (180 ml) Cooked rice, warm.

Instructions to make Japanese-Style Eggplant & Ground Meat Bolognese on Rice:

  1. Cook the meat in a frying pan. When cooked through, add the chopped eggplant (and optionally add some minced garlic) and lightly cook..
  2. Add the water and cover with a lid. Keep an eye on it and steam-fry on medium heat to cook the eggplant..
  3. Once the eggplant has cooked through and has become tender, add the ingredients and mix together. Adjust the flavor with salt and pepper, serve on top of the rice, and it's done..
  4. Some people suggested adding carrots and onions and making extra so that it can be arranged into a filling toast topping the next day..

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