Eggplant Unagi Don (Vegan-Friendly Eel Bowl)

Ingredients

• 600 g Japanese eggplant (about 2 pieces, peeled)
• 60 ml vegetable oil
• 15 ml light soy sauce
• 2.5 ml dark soy sauce
• 2.5 ml oyster sauce (use vegetarian oyster sauce for a vegan version)
• 2.5 ml fish sauce (omit or use vegan fish sauce for a vegan version)
• 15 ml mirin
• 2 g sugar
• 80 ml water
• steamed rice (for serving)
• toasted sesame seeds (for garnish)

Steps

1. 1

   Peel the Japanese eggplants.

2. 2

   Steam the peeled eggplants until they are tender.

3. 3

   Once steamed, give the eggplants a light score on the surface to help them absorb the sauce and resemble the texture of eel.

4. 4

   Heat 60ml of vegetable oil in a pan over medium heat.

5. 5

   Add the steamed eggplants to the pan and pan-fry until they are nicely browned on both sides.

6. 6

   In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, fish sauce, mirin, sugar, and 80ml of water to create the braising liquid.

7. 7

   Pour the sauce mixture over the eggplants in the pan.

8. 8

   Braise the eggplants in the sauce, turning occasionally, until the liquid has reduced and the eggplants are super glazed and glossy.

9. 9

   Serve the glazed eggplant over a bowl of warm steamed rice.

10. 10

    Garnish with toasted sesame seeds before serving.

Notes

This recipe is adapted from The Woks of Life. To make it strictly vegetarian or vegan, ensure you use vegetarian oyster sauce and a vegan-friendly fish sauce alternative (or simply omit the fish sauce).

Nutrition per serving

• main
• vegetarian
• vegan-friendly
• pan-fried
• japanese-inspired
• eggplant
• rice bowl