Vegan Eggplant “Unagi” Bowl (Nasu no Kabayaki)

Ingredients

• 1 eggplant (or 2 small Japanese eggplants; peeled completely)
• 2 bowl cooked rice (warm)
• flour (as needed for coating)
• 2 tbsp oil (for pan-searing)
• toasted sesame seeds (optional garnish)
• green onions (optional garnish)
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp water
• 1 tsp dashi powder (optional; ensure vegan if desired)

Steps

1. 1

   Peel the eggplant completely to remove all skin.

2. 2

   Steam the peeled eggplant until it is soft and tender.

3. 3

   Cut the surface of the steamed eggplant flat to ensure even browning during the searing process.

4. 4

   Lightly coat one side of the eggplant with flour.

5. 5

   Heat 2 tablespoons of oil in a pan over medium heat.

6. 6

   Pan-sear the eggplant on both sides until golden brown and slightly crispy.

7. 7

   Remove the eggplant from the pan and wipe away any excess oil with a paper towel.

8. 8

   In the same pan, combine the soy sauce, mirin, sugar, water, and dashi powder (if using).

9. 9

   Simmer the sauce on low heat until it has slightly thickened into a glaze.

10. 10

    Return the eggplant to the pan and coat it thoroughly with the thickened sauce.

11. 11

    Serve the glazed eggplant over bowls of warm cooked rice.

12. 12

    Top with toasted sesame seeds and chopped green onions as desired.

Notes

Adding sansho pepper (Japanese pepper) to the finished dish makes the flavor even closer to traditional unagi. The sauce also works well for tofu stir-fries.

Nutrition per serving

• main
• vegan
• vegetarian
• Japanese
• eggplant
• rice bowl
• pan-seared