This Korean soup and rice bowl spot from the Lasung House people has a dramatic wall of stone pots at the entrance and a menu ...

Gosh, I love this recipe. The fluffy rice, the sticky hot honey goodness that coats the tofu and eggplant, and the tray-fried veggies finished with fresh bean sprouts.

Remove items from your saved list to add more. Dengaku is a classic Japanese miso glaze often brushed over tofu, konjaku and eggplant; the latter, nasu dengaku, is the inspiration for this rice bowl.

200 gms tofu 2 tbsp nutritional yeast 15 ml lemon juice 1 tsp salt 1. Cut the eggplant lengthwise and season with salt, and drizzle with olive oil. 2. Grill the eggplant until it is soft.

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