Vegan Eggplant “Unagi” Bowl (Nasu no Kabayaki)
Vegan Eggplant “Unagi” Bowl (Nasu no Kabayaki)
Ingredients
For the Eggplant
- 2 eggplant, large, or 4 small Japanese eggplants
- 1/4 cup all-purpose flour, as needed for dusting
- 2 tablespoons vegetable oil
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons dashi powder, optional
For Serving
- 4 bowls cooked rice, warm
- 1 tablespoon toasted sesame seeds, optional, for garnish
- 2 tablespoons green onions, optional, thinly sliced for garnish
Instructions
- 1
Prepare the eggplant: Wash the eggplants thoroughly. Peel the eggplant completely, or in alternating strips as shown in some visual guides, leaving some skin for texture and appearance. Cut the eggplant in half lengthwise.
⏱️ 5 min
- 2
Steam the eggplant: Place the eggplant halves in a steamer basket over boiling water. Steam until the eggplant is very soft, about 10-15 minutes, depending on the size and thickness of the eggplant. A fork should easily pierce through the flesh.
⏱️ 15 min
- 3
Score the eggplant: Once steamed, carefully remove the eggplant from the steamer. On the flesh side of each eggplant half, make several parallel cuts, then perpendicular cuts to create a crosshatch pattern. Be careful not to cut through the skin. This technique helps flatten the surface for even browning and allows for better sauce absorption.
⏱️ 3 min
- 4
Flour the eggplant: Lightly coat one side (the scored flesh side) of each eggplant half with all-purpose flour. Shake off any excess flour.
⏱️ 2 min
- 5
Pan-sear the eggplant: Heat the vegetable oil in a large pan or skillet over medium heat. Once the oil is shimmering, place the floured eggplant halves into the hot pan, floured side down. Pan-sear both sides until golden brown and slightly crispy, about 3-4 minutes per side.
⏱️ 8 min
- 6
Remove eggplant and clean pan: Remove the cooked eggplant from the pan and set aside on a plate. Carefully wipe any excess oil from the pan using a paper towel. This prevents the sauce from becoming greasy.
⏱️ 2 min
- 7
Prepare the sauce: In a small bowl, combine the soy sauce, mirin, granulated sugar, water, and dashi powder (if using). Stir well until the sugar is dissolved.
⏱️ 2 min
- 8
Thicken the sauce: Pour the prepared sauce into the same pan (cleaned from step 6). Simmer the sauce over low heat, stirring occasionally, until it slightly thickens, about 3-5 minutes. It should be syrupy enough to coat the back of a spoon.
⏱️ 5 min
- 9
Coat the eggplant: Return the pan-seared eggplant halves to the pan with the simmering sauce. Gently turn the eggplant to coat it well with the sauce, spooning the sauce over the top as needed. Let it simmer for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min
- 10
Serve: Serve the sauced eggplant immediately over warm cooked rice. Optionally, garnish with toasted sesame seeds and thinly sliced green onions. A sprinkle of sansho pepper can also be added for a more authentic unagi-like flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Eggplant “Unagi” Bowl (Nasu no Kabayaki)
For the Eggplant
- 2 eggplant, large, or 4 small Japanese eggplants
- 1/4 cup all-purpose flour, as needed for dusting
- 2 tablespoons vegetable oil
For the Sauce
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons dashi powder, optional
For Serving
- 4 bowls cooked rice, warm
- 1 tablespoon toasted sesame seeds, optional, for garnish
- 2 tablespoons green onions, optional, thinly sliced for garnish
Instructions
- 1
Prepare the eggplant: Wash the eggplants thoroughly. Peel the eggplant completely, or in alternating strips as shown in some visual guides, leaving some skin for texture and appearance. Cut the eggplant in half lengthwise.
⏱️ 5 min - 2
Steam the eggplant: Place the eggplant halves in a steamer basket over boiling water. Steam until the eggplant is very soft, about 10-15 minutes, depending on the size and thickness of the eggplant. A fork should easily pierce through the flesh.
⏱️ 15 min - 3
Score the eggplant: Once steamed, carefully remove the eggplant from the steamer. On the flesh side of each eggplant half, make several parallel cuts, then perpendicular cuts to create a crosshatch pattern. Be careful not to cut through the skin. This technique helps flatten the surface for even browning and allows for better sauce absorption.
⏱️ 3 min - 4
Flour the eggplant: Lightly coat one side (the scored flesh side) of each eggplant half with all-purpose flour. Shake off any excess flour.
⏱️ 2 min - 5
Pan-sear the eggplant: Heat the vegetable oil in a large pan or skillet over medium heat. Once the oil is shimmering, place the floured eggplant halves into the hot pan, floured side down. Pan-sear both sides until golden brown and slightly crispy, about 3-4 minutes per side.
⏱️ 8 min - 6
Remove eggplant and clean pan: Remove the cooked eggplant from the pan and set aside on a plate. Carefully wipe any excess oil from the pan using a paper towel. This prevents the sauce from becoming greasy.
⏱️ 2 min - 7
Prepare the sauce: In a small bowl, combine the soy sauce, mirin, granulated sugar, water, and dashi powder (if using). Stir well until the sugar is dissolved.
⏱️ 2 min - 8
Thicken the sauce: Pour the prepared sauce into the same pan (cleaned from step 6). Simmer the sauce over low heat, stirring occasionally, until it slightly thickens, about 3-5 minutes. It should be syrupy enough to coat the back of a spoon.
⏱️ 5 min - 9
Coat the eggplant: Return the pan-seared eggplant halves to the pan with the simmering sauce. Gently turn the eggplant to coat it well with the sauce, spooning the sauce over the top as needed. Let it simmer for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min - 10
Serve: Serve the sauced eggplant immediately over warm cooked rice. Optionally, garnish with toasted sesame seeds and thinly sliced green onions. A sprinkle of sansho pepper can also be added for a more authentic unagi-like flavor.
⏱️ 1 min