Vegan Eggplant Unagi Bowl
Serves 2
Directions
- 1Peel the eggplant completely.
- 2Steam the eggplant until soft.
- 3Cut the eggplant so the surface becomes flat.
- 4Lightly coat one side of the eggplant with flour.
- 5Prepare the sauce by combining soy sauce, mirin, sugar, water, and dashi powder in a bowl.
- 6Heat oil in a pan and pan-sear both sides of the eggplant until golden.
- 7Remove the eggplant from the pan and wipe off the excess oil.
- 8Add the prepared sauce to the same pan and simmer on low heat until it slightly thickens.
- 9Return the eggplant to the pan and coat it well with the sauce.
- 10Serve the eggplant over warm rice and top with sesame seeds and green onions.
Ingredients
- 1 eggplant
- 2 bowls warm cooked rice
- as needed Flour
- 2 tbsp oil
- Toasted sesame seeds
- green onions
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp water
- 1 tsp dashi powder
Equipment
knifepeelercutting boardsteamerpanchopsticksbowl
Tips
- The sauce works great for tofu stir-fries too.
- With a bit of technique, you can create an unagi-like texture, and adding sansho pepper makes the flavor even closer.
- This dish is recommended even for people who don’t like fish.
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