Easy Vegan Unagi Don (Eggplant Unadon) うなぎ丼
The sweet caramelized silkiness of a homemade vegan unagi don (eggplant kabayak) うなぎ丼 is irresistible with a sticky, savory sauce. This easy plant-based Japanese grilled eel rice bowl will melt and explode in your mouth with umami flavours in just 15 minutes! Dust it with green onions, sesame seeds, and nori flakes to make it look like the real deal!
- Prep time
- 8 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium eggplant
- 2 tbsp Dark Soy Sauce
- 2 tbsp Sake or Rice Wine
- 2 tbsp Brown Sugar
- 2 tbsp Mirin
- Freshly steamed bowl of rice
- Ground Sansho Pepper
- Sesame Seeds for garnish
- Furikake seasoning for garnish
- Finely Chopped Green Onions for garnish
Instructions
- 1
Wash and dry eggplants with a kitchen towel. With a fork or toothpick, poke holes into the eggplant. You may want to keep the skin on and peel it after it has been cooked, or remove the skin with a vegetable peeler ahead of time.
- 2
Cut eggplants in half lengthwise. Cut the eggplants into 5" chunks if it doesn't fit in the dish. Place the eggplants in a microwave-safe dish (I like using the Anyday dish and cover with the lid and knob lifted)! Cook in the microwave for 8 minutes or until eggplant is tender.
- 3
Place eggplants in a steamer and steam for 5 to 6 minutes or until tender, flipping halfway.
- 4
Roast whole eggplants on a baking sheet in the oven at 400 degrees F for 30 minutes or until the eggplant is tender.
- 5
Heat oil in a nonstick skillet at medium-high heat. Once the oil is hot, place the eggplants with the seed side down. Sear the eggplants for 6 minutes or until golden brown, flipping halfway.
- 6
While the eggplants are cooking, prepare the vegan unagi kabayaki sauce ingredients (sake or rice wine, mirin, dark soy sauce and brown sugar0) together in a small bowl. Set aside.
- 7
Once the eggplants are cooked and skins removed, it is time to glaze the vegan unagi eggplant stripes.
- 8
In a nonstick frying pan, heat vegetable oil at medium-high heat.
- 9
Add peeled eggplants (seed side down) and gentle sear until golden brown. Skip this step if the eggplants was cooked using the stove top method.
- 10
Add vegan unagi sauce into the nonstick pan with the seared eggplants. Evenly coat the eggplant strips.
- 11
Reduce the sauce to desired consistency. Basting the eggplants frequently.
- 12
Serve and enjoy over a bead of rice freshly cooked from the rice cooker.
- 13
Torch the eggplant with a butane kitchen torch to add an extra caramelized smoky flavor if desired
- 14
Garnish and sprinkle ground sansho pepper, sesame seeds, Furikake seasoning, nori flakes or finely chopped green onions for the ultimate unagi bowls to impress your vegan friend.