Vegan · Japanese · Vegetarian
Eggplant Unagi
A brilliant plant-based take on the classic Unadon. Learn how to prepare eggplant to perfectly mimic the texture of eel, then glaze it in a rich, savory-sweet Kabayaki sauce and serve over rice.
Curated by
Vishva
Sudachi | Japanese Recipes | Yuto Omura
YouTube
Ingredients
Serves 2 people
Used in this curated video.
Cooking Steps
Follow these instructions in order.
- 1
Peel 3 eggplants and place them in a heatproof bowl.
- 2
Cover with plastic wrap and microwave for 3 minutes at 600W.
- 3
Mix brown sugar, soy sauce, sake and mirin in a small bowl to make sauce. Set aside.
- 4
Cut the cooled eggplant down the middle lengthwise without slicing through to open up like a book and flatten it.
- 5
Dust the cut side of the eggplants with flour.
- 6
Heat a large frying pan over medium heat and add a thin layer of oil.
- 7
Place the eggplant flat down with the flour-dusted side until golden brown on one side.
- 8
Flip the eggplants and brown the other side.
- 9
Pour the prepared sauce over the eggplant and reduce the sauce till thickens.
- 10
Place eggplants on cooked rice with sauce and a sprinkle of shredded sushi nori seaweed.
- 11
Sprinkle with finely chopped green onions and toasted white sesame seeds
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