How to Make Eggplant Unagi (Vegan Kabayaki Bowl)

By Sudachi · 40 min

Ingredients

Instructions

1. Peel 3 eggplants, put them in a heatproof bowl, cover with plastic wrap and microwave for 3 minutes at 600W.
2. While the eggplant cools, mix 1 tbsp dark brown sugar, 2 tbsp dark soy sauce, 2 tbsp sake and 1 ½ tbsp mirin in a small bowl. Set aside by the stove.
3. Once cool enough to touch, cut each eggplant lengthways down the middle without cutting through. Open it like a book and make several more cuts to open it further.
4. Press the cut surface with your knife to flatten it further.
5. Heat the pan over medium heat. Dust the cut side of the eggplants with ½ tbsp all-purpose flour.
6. Once hot, drizzle in 1 tbsp cooking oil and place the eggplants floured side down.
7. When golden, flip with a spatula and brown the other side.
8. Pour in the reserved sauce and move the eggplants around to coat them fully. Cook until the sauce thickens, then remove from the heat.
9. Divide 2 portions of cooked Japanese short-grain rice between bowls and brush with the leftover pan sauce. Sprinkle with kizami nori. Add wasabi to the rice if you like heat.
10. Top with the eggplant kabayaki, then sprinkle with chopped green onions and sesame seeds.

Summarized from Sudachi's video. Watch it for the details.

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