Kabayaki Eggplant Donburi That Pretends to Be Eel
Translated from Chinese, the language of the video.
我是拌飯人 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Microwave the eggplant until softened, flatten it into an eel-like shape, coat it with tapioca starch, and pan-fry until browned and aromatic. Simmer it in a sweet-savory kabayaki sauce until thickened, then serve it over white rice with scallions and wasabi.
- Time
- 22 minutes
- Equipment
- Stovetop and microwave
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
食材
- 250 g
- 10 g
- 180 g
- 5 g
- 5 g
- 5 g
蒲燒醬汁
- 30 g
- 8 g
- 6 g
- 60 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 535 g per serving.
Steps
Wash the eggplant and cut it in half lengthwise. Place it cut-side up in a microwave-safe container and cover with plastic wrap. Microwave for approximately 2 minutes, until the eggplant is soft and can be easily pressed open.
Carefully remove the plastic wrap to avoid being burned by the steam. Remove the eggplant and make a lengthwise slit down the center, without cutting all the way through.
Gently press and spread the eggplant flat with your fingers or the back of a knife, shaping it into a long, flat eel-like piece.
Sprinkle the tapioca starch or potato starch evenly over the eggplant. Gently massage and press it so the starch adheres to the surface.
In a small bowl, combine the soy sauce, oyster sauce or thick soy sauce, sugar or sugar substitute, water, and grated ginger. Stir until the sugar has mostly dissolved, then set aside.
Heat a skillet over medium heat and add a small amount of vegetable oil. When the oil is hot and moves smoothly across the bottom of the pan, add the coated eggplant.
Reduce the heat to medium-low and pan-fry both sides of the eggplant until golden brown and fragrant, approximately 3 to 4 minutes per side. Slight browning on the surface enhances the grilled flavor, but avoid burning it and making it bitter.
Pour the prepared kabayaki sauce into the pan, allowing it to come into contact with the eggplant, and bring it to a boil. Continue cooking over medium-low heat until the sauce thickens and coats the surface of the eggplant.
Place the hot white rice in a bowl. Arrange the sauced kabayaki eggplant over the rice and drizzle with the remaining sauce from the pan. Sprinkle with chopped scallions and serve with wasabi.
Notes
Be careful of hot steam when removing the plastic wrap after microwaving. Soy sauce, oyster sauce, and thick soy sauce already contain salt, so no additional salt is needed. Avoid using high heat while reducing the sauce, as the sugar may caramelize and burn quickly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 435
- Protein
- 8 g
- Carbs
- 86 g
- Fat
- 6 g
- Fiber
- 9 g
Where the calories come from
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