I adore this recipe because it’s a fun twist on a classic dish with its deliciously savory eggplant disguised as eel, bringing that umami punch without the seafood. Plus, it’s a breeze to whip up, making it the perfect comforting meal for those busy weeknights when I’m craving something flavorful and satisfying.
Eggplant Unagi Donburi is a delightful vegetarian twist on a classic Japanese dish. I adore the way the salty amalgam of soy sauce and mirin and the sweet distilled sake imbue the eggplant with umami richness.
Perhaps it is no longer a cult thing—everyone seems to be enjoying the eggplant these days—but I still get that electric feeling when I see it on a menu, knowing it is a veggie I can savor, not simply choke down.
Ingredients
Eggplant:
High in fiber, low in calories; gives antioxidants.
Soy Sauce:
Imparts umami flavor; supplies sodium and amino acids.
Mirin:
Mildly sweet, sweet rice wine; enhances flavor with sweetness that is not too much.
Sake:
Drink made from fermented rice; adds understated complexity to sauces.
Ginger:
Includes warmth and spice, added anti-inflammatory compounds.
Ingredient Quantities
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon grated ginger
- Steamed white rice, for serving
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
1. Cut the eggplant lengthwise into thick strips, so they resemble eel (unagi).
2. In a large pan, heat the vegetable oil over medium heat.
3. Place the slices of eggplant in the pan and sauté until both sides are lightly golden and tender, a process that should take approximately 5-7 minutes.
4. While the eggplant cooks, mix the soy sauce, mirin, sake, sugar, and grated ginger in a small bowl. This is the sauce.
5. After cooking the eggplant, pour the sauce over the eggplant in the pan.
6. Prepare the eggplant in the sauce, stirring now and then, until you see that the sauce has thickened and the eggplant is nicely sheathed, about 3-5 minutes.
7. Prepare dishes of steamed white rice for serving.
8. Lay steamed rice in the bowls, and on top of that, place the eggplant that has been sliced and cooked.
9. If any sauce remains in the pan, drizzle it over the rice and eggplant.
10. Before serving, sprinkle with toasted sesame seeds and chopped green onions.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Large pan
4. Stove
5. Small mixing bowl
6. Measuring spoons
7. Measuring cup
8. Spatula or cooking spoon
9. Rice cooker or pot for steaming rice
10. Serving bowls
FAQ
- Q: Can I use a different type of oil instead of vegetable oil?A: Indeed, canola or olive oil can serve as an alternative.
- Q: Is there a substitute for sake in this recipe?A: Dry white wine or water with a splash of rice vinegar can be used as substitutes.
- Q: How do I prepare the eggplant for this dish?B: Cut the eggplant into thick rounds and score the flesh in a crisscross pattern. Making shallow cuts in the flesh will help the sauce to absorb better.
- Q: Can I add protein to this dish?Q: Is it possible to make it more substantial by adding grilled chicken or tofu?
- Q: How should I store leftovers?A: Keep in a sealed container in the cold. Enjoy within three days for peak flavor. Reheat on the stovetop or in the oven for best flavor retention.
- Q: What can I use instead of mirin?Rice vinegar and sugar mixed together can be a substitute for mirin.
Substitutions and Variations
Oil from vegetables: When substituting with olive or sesame oil, the oil’s flavor and aroma will come through in the dish. Make sure you want that flavor to work in your dish before making this substitution.
Tamari is a gluten-free alternative to soy sauce, or for a way to use less sodium, try coconut aminos.
Mirin: If you cannot get hold of mirin, substitute it with a combination of rice vinegar and sugar.
Sake: Substitute with dry sherry or white wine.
Sweeteners: Honey or maple syrup can serve as substitutes for sugar.
Pro Tips
1. Salting the Eggplant: Before cooking, sprinkle the eggplant slices with salt and let them sit for about 15 minutes. This process helps to draw out excess moisture and bitterness. Rinse and pat dry before sautéing.
2. Perfect Sautéing: Use a cast-iron or non-stick pan for even browning. Make sure the pan is preheated and the oil is hot before adding the eggplant. This helps achieve a nice golden color and prevents sticking.
3. Flavor Infusion: For enhanced flavor, let the eggplant marinate in the sauce mixture for 15-20 minutes before cooking. This allows the eggplant to absorb more flavors.
4. Sauce Reduction: To thicken the sauce, let it simmer uncovered and allow some of the liquid to evaporate, ensuring it coats the eggplant well without burning. Stir occasionally for even reduction.
5. Garnish Creativity: For added texture and a pop of color, consider adding julienned carrots or bell peppers as additional garnish along with the green onions and sesame seeds.
Eggplant Unagi Donburi Recipe
My favorite Eggplant Unagi Donburi Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Large pan
4. Stove
5. Small mixing bowl
6. Measuring spoons
7. Measuring cup
8. Spatula or cooking spoon
9. Rice cooker or pot for steaming rice
10. Serving bowls
Ingredients:
- 1 large eggplant
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon grated ginger
- Steamed white rice, for serving
- Chopped green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions:
1. Cut the eggplant lengthwise into thick strips, so they resemble eel (unagi).
2. In a large pan, heat the vegetable oil over medium heat.
3. Place the slices of eggplant in the pan and sauté until both sides are lightly golden and tender, a process that should take approximately 5-7 minutes.
4. While the eggplant cooks, mix the soy sauce, mirin, sake, sugar, and grated ginger in a small bowl. This is the sauce.
5. After cooking the eggplant, pour the sauce over the eggplant in the pan.
6. Prepare the eggplant in the sauce, stirring now and then, until you see that the sauce has thickened and the eggplant is nicely sheathed, about 3-5 minutes.
7. Prepare dishes of steamed white rice for serving.
8. Lay steamed rice in the bowls, and on top of that, place the eggplant that has been sliced and cooked.
9. If any sauce remains in the pan, drizzle it over the rice and eggplant.
10. Before serving, sprinkle with toasted sesame seeds and chopped green onions.