Eggplant Unagi
Eggplant Unagi
Ingredients
- 1 Asian eggplant, large
- 1 tablespoon oil
- 1 tablespoon dark soy sauce
- 1/2 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 splash fish sauce, optional
- 1 teaspoon sugar
- 1 teaspoon corn starch
- 1/2 cup water
- as needed furikake, for garnish
- as needed scallions, chopped, for garnish
Instructions
- 1
Slice the large Asian eggplant into 1/2-inch thick rounds. Arrange the sliced eggplant rounds in a single layer within a steamer basket.
⏱️ 3 min
- 2
Place the steamer basket over a pot of simmering water. Cover and steam the eggplant for 10 minutes, or until the eggplant is very soft and tender.
⏱️ 10 min
- 3
Carefully remove the steamed eggplant from the steamer basket and place it on a plate lined with several layers of paper towels. Gently press down on the eggplant with additional paper towels to absorb as much excess moisture as possible. This step is crucial for achieving a good sear.
⏱️ 2 min
- 4
In a medium bowl, combine the dark soy sauce, light soy sauce, mirin, optional fish sauce, sugar, corn starch, and water. Whisk vigorously until all ingredients are fully combined and the corn starch is dissolved, ensuring a smooth sauce.
⏱️ 2 min
- 5
Heat the oil in a large non-stick pan over medium heat. Once the oil is hot and shimmering, add the dried eggplant rounds to the pan in a single layer. Sear the eggplant for 2 to 3 minutes per side, until each piece is golden brown and slightly crispy.
⏱️ 6 min
- 6
Pour the prepared sauce mixture evenly over the seared eggplant in the pan. Cook for 1 to 2 minutes, gently stirring and flipping the eggplant, until the sauce thickens and evenly coats all the eggplant pieces.
⏱️ 2 min
- 7
Serve the glazed eggplant immediately over a bed of steamed rice. Garnish generously with furikake and chopped scallions before serving.
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Unagi
- 1 Asian eggplant, large
- 1 tablespoon oil
- 1 tablespoon dark soy sauce
- 1/2 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 splash fish sauce, optional
- 1 teaspoon sugar
- 1 teaspoon corn starch
- 1/2 cup water
- as needed furikake, for garnish
- as needed scallions, chopped, for garnish
Instructions
- 1
Slice the large Asian eggplant into 1/2-inch thick rounds. Arrange the sliced eggplant rounds in a single layer within a steamer basket.
⏱️ 3 min - 2
Place the steamer basket over a pot of simmering water. Cover and steam the eggplant for 10 minutes, or until the eggplant is very soft and tender.
⏱️ 10 min - 3
Carefully remove the steamed eggplant from the steamer basket and place it on a plate lined with several layers of paper towels. Gently press down on the eggplant with additional paper towels to absorb as much excess moisture as possible. This step is crucial for achieving a good sear.
⏱️ 2 min - 4
In a medium bowl, combine the dark soy sauce, light soy sauce, mirin, optional fish sauce, sugar, corn starch, and water. Whisk vigorously until all ingredients are fully combined and the corn starch is dissolved, ensuring a smooth sauce.
⏱️ 2 min - 5
Heat the oil in a large non-stick pan over medium heat. Once the oil is hot and shimmering, add the dried eggplant rounds to the pan in a single layer. Sear the eggplant for 2 to 3 minutes per side, until each piece is golden brown and slightly crispy.
⏱️ 6 min - 6
Pour the prepared sauce mixture evenly over the seared eggplant in the pan. Cook for 1 to 2 minutes, gently stirring and flipping the eggplant, until the sauce thickens and evenly coats all the eggplant pieces.
⏱️ 2 min - 7
Serve the glazed eggplant immediately over a bed of steamed rice. Garnish generously with furikake and chopped scallions before serving.