Eggplant ”Eel” (Nasu-Unagi)

Introduction

This unagi-inspired eggplant rice bowl turns tender eggplant into a simple Japanese-style dish coated in a sweet and savory sauce.

The eggplant is steamed until soft, lightly coated with potato starch, then pan-fried until golden before being glazed with soy sauce, mirin, sake, and sugar. Served over warm rice, it makes a satisfying meat-free Japanese meal with simple ingredients.

Ingredients

[Servings : 2-3]

• Eggplants: 2–3 (about 200–300 g)
• Potato starch (or cornstarch): 3 tbsp
• Oil: A little

Sauce

• Soy sauce: 2 tbsp
• Mirin: 2 tbsp
• Sake: 2 tbsp
• Sugar: 1 tbsp

To Serve

• Steamed rice: As needed
• Shredded nori: As desired
• White sesame seeds: As desired

Instruction

1. Trim off the stems and peel a few strips of skin from each eggplant, leaving some skin intact.
2. Steam the eggplants for 8–10 minutes, or wrap them in plastic wrap and microwave at 600W for about 3 minutes, until just tender.
3. Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.
4. Coat both sides of the eggplant with potato starch.
5. Heat a little oil in a frying pan over medium heat.
6. Cook the eggplant until nicely browned on both sides.
7. Add the soy sauce, mirin, sake, and sugar. Simmer until the sauce thickens slightly and evenly coats the eggplant.
8. Serve over warm steamed rice and top with shredded nori and white sesame seeds, if desired.

Tips

• Steaming or microwaving the eggplant first gives it a soft, creamy texture and reduces the time needed in the frying pan.

• Peeling a few strips of skin helps the eggplant resemble the look of grilled unagi while leaving enough skin to help it hold its shape.

• Coat the eggplant with potato starch just before frying for a lightly crisp exterior that holds the sauce well.

• The sauce is intentionally flavorful because the eggplant is served over steamed rice.

• This is an unagi-inspired dish rather than a substitute with the same texture—the eggplant has its own soft, tender texture.