Vegan Unagi Don (Eggplant) (2024)

Recipe by George L.Course: LunchCuisine: JapaneseDifficulty: Easy

Ingredients

• 2 2 Japanese or Chinese eggplants (long and slim)

• 1 tablespoon 1 vegetable oil, for frying

• 1/2 teaspoon 1/2 toasted sesame seeds, for garnish

• 1 1 scallion, finely sliced

• Unagi Sauce

• 2 tablespoons 2 soy sauce

• 2 tablespoons 2 mirin

• 2 teaspoon 2 sake (rice wine)

• 2 tablespoon 2 dark brown sugar

Directions

• Prepare the Eggplants: Preheat the oven to 400 degrees F (204 degrees C). First, poke holes with a toothpick or a fork all around the eggplant — this will help the eggplant skin release after roasting. Roast the eggplants whole (without peeling) until their skins are blistered and the inside feels just soft, about 30-45 minutes depending on the size of the eggplant. Alternatively, you can microwave the eggplants to achieve a similar result. Place them on a microwave-safe plate, then cover with kitchen towel or a microwave cover and microwave until soft, about 5 minutes.
• Prepare the Unagi Sauce: While the eggplants are roasting, prepare the unagi sauce by simply combining soy sauce, mirin, sake (rice wine), and brown sugar. Set aside.
• Finish the Eggplants: When the eggplants are cooled down enough, peel the skins off carefully. Do 1 long incision to open up the eggplant, then do 1-2 more incisions to help flatten (if needed).
• Glaze the Eggplants: In a pan, heat ~1 tablespoon vegetable oil over high heat. Add the peeled eggplant (no-seed side down) and sear until beautifully charred on one side. Flip, and add the prepared sauce to glaze the eggplants. Reduce the sauce to a coating consistency while basting the eggplants with it. Once ready, serve immediately over freshly steamed white rice. Garnish with toasted sesame seeds and sliced scallions.

Notes

• Unagi Sauce: Typically, the sauce is made with a 1:1:1:1 ratio of each component. However, you can feel free to adjust the ratio to your own liking.