Vegan Unagi Don (ヴィーガンうなぎ丼)
Vegan Unagi Don (ヴィーガンうなぎ丼)
Ingredients
For the Eggplant
- 1 eggplant, (200 g)
- 1 pinch salt
- 2 tablespoons potato starch
- 1 tablespoon vegetable oil
For the Kabayaki Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon ginger, grated
For Serving
- cooked rice, to serve
- green onions, chopped, to serve
- sansho pepper, to serve
Instructions
- 1
Cut off the top and bottom ends of the eggplant. Peel the eggplant, then cut it in half lengthwise. Score the skin side of the eggplant in a crisscross pattern, and then score the flesh side in a crisscross pattern.
⏱️ 5 min
- 2
Sprinkle a pinch of salt evenly over both sides of the eggplant. Gently massage the salt into the eggplant and let it sit for 10 minutes to draw out moisture.
⏱️ 1 min
- 3
After 10 minutes, pat the eggplant dry thoroughly with a paper towel to remove any excess moisture. Lightly dust both the skin and flesh sides of the eggplant with potato starch, ensuring it is evenly coated.
⏱️ 4 min
- 4
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Once the oil is hot, place the eggplant into the pan, skin-side down. Cook for 5 minutes, pressing down gently on the eggplant with a spatula to ensure good contact with the pan and even cooking.
⏱️ 5 min
- 5
Flip the eggplant over to the flesh side. Cover the pan with a lid and continue to cook for another 5 minutes, or until the eggplant is meltingly tender. Remove the cooked eggplant from the pan and set it aside on a plate.
⏱️ 5 min
- 6
In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of sugar, and 1 teaspoon of grated ginger. Mix all the ingredients well until the sugar is dissolved and the sauce is uniform.
⏱️ 3 min
- 7
Pour the prepared kabayaki sauce into the same pan used for cooking the eggplant (no need to clean the pan). Bring the sauce to a simmer over medium heat.
⏱️ 2 min
- 8
Once the sauce is simmering, return the cooked eggplant to the pan, placing it flesh-side down. Cook for 2 minutes, continuously basting the eggplant with the simmering sauce using a spoon or brush.
⏱️ 2 min
- 9
Flip the eggplant over to the skin side. Cook for another 2 minutes, continuing to baste the eggplant with the sauce until the sauce thickens and becomes glossy, caramelizing beautifully onto the eggplant.
⏱️ 2 min
- 10
Serve the hot, glazed eggplant over a bowl of freshly steamed rice. Garnish generously with chopped green onions and a sprinkle of sansho pepper for a slight citrusy, peppery kick.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Unagi Don (ヴィーガンうなぎ丼)
For the Eggplant
- 1 eggplant, (200 g)
- 1 pinch salt
- 2 tablespoons potato starch
- 1 tablespoon vegetable oil
For the Kabayaki Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 teaspoon ginger, grated
For Serving
- cooked rice, to serve
- green onions, chopped, to serve
- sansho pepper, to serve
Instructions
- 1
Cut off the top and bottom ends of the eggplant. Peel the eggplant, then cut it in half lengthwise. Score the skin side of the eggplant in a crisscross pattern, and then score the flesh side in a crisscross pattern.
⏱️ 5 min - 2
Sprinkle a pinch of salt evenly over both sides of the eggplant. Gently massage the salt into the eggplant and let it sit for 10 minutes to draw out moisture.
⏱️ 1 min - 3
After 10 minutes, pat the eggplant dry thoroughly with a paper towel to remove any excess moisture. Lightly dust both the skin and flesh sides of the eggplant with potato starch, ensuring it is evenly coated.
⏱️ 4 min - 4
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Once the oil is hot, place the eggplant into the pan, skin-side down. Cook for 5 minutes, pressing down gently on the eggplant with a spatula to ensure good contact with the pan and even cooking.
⏱️ 5 min - 5
Flip the eggplant over to the flesh side. Cover the pan with a lid and continue to cook for another 5 minutes, or until the eggplant is meltingly tender. Remove the cooked eggplant from the pan and set it aside on a plate.
⏱️ 5 min - 6
In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of mirin, 2 tablespoons of sake, 1 tablespoon of sugar, and 1 teaspoon of grated ginger. Mix all the ingredients well until the sugar is dissolved and the sauce is uniform.
⏱️ 3 min - 7
Pour the prepared kabayaki sauce into the same pan used for cooking the eggplant (no need to clean the pan). Bring the sauce to a simmer over medium heat.
⏱️ 2 min - 8
Once the sauce is simmering, return the cooked eggplant to the pan, placing it flesh-side down. Cook for 2 minutes, continuously basting the eggplant with the simmering sauce using a spoon or brush.
⏱️ 2 min - 9
Flip the eggplant over to the skin side. Cook for another 2 minutes, continuing to baste the eggplant with the sauce until the sauce thickens and becomes glossy, caramelizing beautifully onto the eggplant.
⏱️ 2 min - 10
Serve the hot, glazed eggplant over a bowl of freshly steamed rice. Garnish generously with chopped green onions and a sprinkle of sansho pepper for a slight citrusy, peppery kick.
⏱️ 1 min