Eggplant Kabayaki (Plant-Based "Unagi" Bowl)

Peel 3 eggplants and place them in a heatproof bowl. Cover with plastic wrap and microwave for 3 minutes at 600W.

While the eggplant cools, take a small bowl and mix 1 tbsp dark brown sugar, 2 tbsp Japanese dark soy sauce (koikuchi shoyu), 2 tbsp sake and 1 ½ tbsp mirin. Set by the stove for later.

Once cool enough to touch, cut the eggplants down the middle lengthways without cutting all the way through. Open it out like a book, making several more incisions to help open it further.

Press the surface with the surface of your knife to help flatten it further.

Start heating your pan over a medium heat. While you wait, sprinkle the cut side of the eggplants with ½ tbsp all-purpose flour.

Once hot, drizzle 1 tbsp cooking oil into the pan and place the eggplants inside with the flour-dusted side facing down.

Once golden, carefully flip the eggplants with a spatula and brown on the other side.

Pour in the sauce from earlier and carefully move the eggplants around the pan to fully coat them in the sauce. Continue to cook until the sauce has thickened, then remove the pan from the heat.

Divide 2 portions cooked Japanese short-grain rice between serving bowls and brush with the leftover sauce from the pan. Sprinkle with kizami nori (shredded nori). For a spicy kick, add some wasabi to the rice.

Place the eggplant kabayaki on top, then sprinkle with finely chopped green onions and toasted white sesame seeds. Enjoy!