Eggplant “Unagi” Don
Eggplant “Unagi” Don
Ingredients
- 2 Japanese eggplants
- 2 eggs
- 3 tablespoons unagi sauce
- 2 tablespoons Japanese mayonnaise
- as needed cooking oil
- 4 cups cooked rice
- 1 sheet nori, cut into thin strips, for garnish
- 2 tablespoons green onions, chopped, for garnish (optional)
Instructions
- 1
Prepare the kinshi tamago (egg crepes): Crack the 2 eggs into a small bowl and whisk them thoroughly until well combined. Heat a non-stick pan (a rectangular tamagoyaki pan or a small round pan works well) over medium heat and add a small amount of cooking oil, wiping off any excess with a paper towel. Pour a thin layer of the whisked egg mixture into the hot pan, tilting to spread it evenly into a thin crepe. Cook for 1 to 2 minutes, or until the egg is set. Carefully roll the cooked crepe and then slice it into thin strips. Set aside.
⏱️ 8 min
- 2
Prepare the eggplant: Take the 2 Japanese eggplants and microwave them for 2 minutes on high. This will soften them slightly. After microwaving, carefully cut each eggplant lengthwise, but not all the way through, to create a "butterfly" shape, leaving them hinged at the stem end.
⏱️ 5 min
- 3
Grill the eggplant: Heat a grill pan (or a regular large skillet) over medium-high heat and add a small amount of cooking oil. Place the butterflied eggplants cut-side down onto the hot pan. Using a spatula, gently press down on the eggplants to ensure good contact with the pan. Grill for 5 to 7 minutes, or until the cut side is golden brown and tender.
⏱️ 7 min
- 4
Glaze and caramelize the eggplant: In a small bowl, combine the 3 tablespoons of unagi sauce and 2 tablespoons of Japanese mayonnaise, mixing until smooth. Brush this sauce mixture generously over the grilled side of the eggplant. Return the sauced eggplant to the hot pan and cook for another 2 to 3 minutes, or until the sauce caramelizes and becomes glossy. Be careful not to burn the sauce.
⏱️ 5 min
- 5
Assemble and serve: Divide the cooked rice among 4 serving bowls. Arrange the caramelized eggplant on top of the rice in each bowl. Garnish generously with the prepared kinshi tamago strips and the thin strips of nori. Optionally, sprinkle with chopped green onions for an extra touch of freshness and color. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant “Unagi” Don
- 2 Japanese eggplants
- 2 eggs
- 3 tablespoons unagi sauce
- 2 tablespoons Japanese mayonnaise
- as needed cooking oil
- 4 cups cooked rice
- 1 sheet nori, cut into thin strips, for garnish
- 2 tablespoons green onions, chopped, for garnish (optional)
Instructions
- 1
Prepare the kinshi tamago (egg crepes): Crack the 2 eggs into a small bowl and whisk them thoroughly until well combined. Heat a non-stick pan (a rectangular tamagoyaki pan or a small round pan works well) over medium heat and add a small amount of cooking oil, wiping off any excess with a paper towel. Pour a thin layer of the whisked egg mixture into the hot pan, tilting to spread it evenly into a thin crepe. Cook for 1 to 2 minutes, or until the egg is set. Carefully roll the cooked crepe and then slice it into thin strips. Set aside.
⏱️ 8 min - 2
Prepare the eggplant: Take the 2 Japanese eggplants and microwave them for 2 minutes on high. This will soften them slightly. After microwaving, carefully cut each eggplant lengthwise, but not all the way through, to create a "butterfly" shape, leaving them hinged at the stem end.
⏱️ 5 min - 3
Grill the eggplant: Heat a grill pan (or a regular large skillet) over medium-high heat and add a small amount of cooking oil. Place the butterflied eggplants cut-side down onto the hot pan. Using a spatula, gently press down on the eggplants to ensure good contact with the pan. Grill for 5 to 7 minutes, or until the cut side is golden brown and tender.
⏱️ 7 min - 4
Glaze and caramelize the eggplant: In a small bowl, combine the 3 tablespoons of unagi sauce and 2 tablespoons of Japanese mayonnaise, mixing until smooth. Brush this sauce mixture generously over the grilled side of the eggplant. Return the sauced eggplant to the hot pan and cook for another 2 to 3 minutes, or until the sauce caramelizes and becomes glossy. Be careful not to burn the sauce.
⏱️ 5 min - 5
Assemble and serve: Divide the cooked rice among 4 serving bowls. Arrange the caramelized eggplant on top of the rice in each bowl. Garnish generously with the prepared kinshi tamago strips and the thin strips of nori. Optionally, sprinkle with chopped green onions for an extra touch of freshness and color. Serve immediately.
⏱️ 5 min