Eggplant Kabayaki (Plant-Based "Unagi" Bowl)

Method10 steps · about 20 min

1. 1

   Step 1: Trim the stems from the 3 Japanese eggplants and peel them completely. Place in a microwave-safe bowl, cover with microwave-safe wrap and microwave at 600 W for 3 minutes. Check that they are tender; if needed, continue in 30-second intervals until tender. Set aside to cool until safe to handle.

   Uses 3 Japanese eggplants

   
2. 2

   Step 2: While the eggplants cool, mix the 1 tbsp dark brown sugar, 2 tbsp koikuchi soy sauce, 2 tbsp sake and 1½ tbsp mirin in a small bowl. Set this sauce beside the stove.

   Uses 1 tbsp dark brown sugar (muscovado or similar) · 2 tbsp Japanese dark soy sauce (koikuchi shoyu) · 2 tbsp sake · 1½ tbsp mirin

   
3. 3

   Step 3: Once cool enough to handle, cut the softened eggplants from step 1 lengthwise without cutting all the way through. Open each like a book, making a few additional shallow lengthwise incisions if needed.

   Uses softened peeled eggplants

   
4. 4

   Step 4: Gently press the opened eggplants from step 3 with the flat side of your knife to flatten them further.

   Uses opened softened eggplants

   
5. 5

   Step 5: Heat a large frying pan over medium heat. Sprinkle the cut surfaces of all the flattened eggplants from step 4 with the ½ tbsp all-purpose flour.

   Uses flattened softened eggplants · ½ tbsp all-purpose flour

   
6. 6

   Step 6: Once the pan is hot, add the 1 tbsp cooking oil. Place the coated eggplants from step 5 flour-side down and cook until the first side is golden brown.

   Uses 1 tbsp cooking oil · flour-coated flattened eggplants

   
7. 7

   Step 7: Carefully turn the eggplants in the pan from step 6 with a spatula. Brown the second side.

   Uses eggplants and frying oil in the pan

   
8. 8

   Step 8: Pour all the sauce from step 2 over the browned eggplants in the pan from step 7. Gently move and turn them to coat both sides. Continue heating until the sauce is glossy and thickened to your liking, then remove the pan from the heat.

   Uses browned eggplants and frying oil in the pan · prepared kabayaki sauce

   
9. 9

   Step 9: Divide the 2 ready cooked rice portions between two serving bowls. Brush the rice with sauce remaining in the pan from step 8 and scatter over shredded nori. Add a little optional wasabi to the rice if desired.

   Uses 2 portions ready cooked Japanese short-grain rice · Sauce remaining in the pan after glazing the eggplants · kizami nori (shredded nori) · wasabi (optional)

   
10. 10

    Step 10: Lift the glazed eggplants from step 8 onto the dressed rice bowls from step 9. Finish with chopped green onion and toasted white sesame seeds, and enjoy.

    Uses All three glazed eggplants, lifted from the sauce pan · two dressed rice bowls · finely chopped green onions · toasted white sesame seeds