Vegan Eggplant Unagi Bowl

Serves 2
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Directions

  1. 1Peel the eggplant completely.
  2. 2Peel the eggplant completely.
  3. 3Peel the eggplant completely.
  4. 4Steam the eggplant until soft.
  5. 5Steam the eggplant until soft.
  6. 6Steam the eggplant until soft.
  7. 7Cut the eggplant so the surface becomes flat.
  8. 8Cut the eggplant so the surface becomes flat.
  9. 9Cut the eggplant so the surface becomes flat.
  10. 10Lightly coat one side of the eggplant with flour.
  11. 11Lightly coat one side of the eggplant with flour.
  12. 12Lightly coat one side of the eggplant with flour.
  13. 13Prepare the sauce by combining soy sauce, mirin, sugar, water, and dashi powder in a bowl.
  14. 14Prepare the sauce by combining soy sauce, mirin, sugar, water, and dashi powder in a bowl.
  15. 15Prepare the sauce by combining soy sauce, mirin, sugar, water, and dashi powder in a bowl.
  16. 16Heat oil in a pan and pan-sear both sides of the eggplant until golden.
  17. 17Heat oil in a pan and pan-sear both sides of the eggplant until golden.
  18. 18Heat oil in a pan and pan-sear both sides of the eggplant until golden.
  19. 19Remove the eggplant from the pan and wipe off the excess oil.
  20. 20Remove the eggplant from the pan and wipe off the excess oil.
  21. 21Remove the eggplant from the pan and wipe off the excess oil.
  22. 22Add the prepared sauce to the same pan and simmer on low heat until it slightly thickens.
  23. 23Add the prepared sauce to the same pan and simmer on low heat until it slightly thickens.
  24. 24Add the prepared sauce to the same pan and simmer on low heat until it slightly thickens.
  25. 25Return the eggplant to the pan and coat it well with the sauce.
  26. 26Return the eggplant to the pan and coat it well with the sauce.
  27. 27Return the eggplant to the pan and coat it well with the sauce.
  28. 28Serve the eggplant over warm rice and top with sesame seeds and green onions.
  29. 29Serve the eggplant over warm rice and top with sesame seeds and green onions.
  30. 30Serve the eggplant over warm rice and top with sesame seeds and green onions.

Ingredients

  • 1 eggplant
  • 1 eggplant
  • 1 eggplant
  • 2 bowls warm cooked rice
  • 2 bowls warm cooked rice
  • 2 bowls warm cooked rice
  • as needed Flour
  • as needed Flour
  • as needed Flour
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • Toasted sesame seeds
  • Toasted sesame seeds
  • Toasted sesame seeds
  • green onions
  • green onions
  • green onions
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tsp dashi powder
  • 1 tsp dashi powder
  • 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.