Eggplant Unagi Donburi

Hearty and savory rice bowl with unagi (eel) and eggplant! It is super easy and simple to make this Eggplant Unagi Donburi.

Eggplant Unagi Donburi

INGREDIENTS

• 1 Japanese/Chinese eggplant (5 oz, 142 g)
• ▢1 fillet unagi (eel)
• ▢1 ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
• ▢2 Tbsp water
• ▢2 Tbsp sake (substitute it with dry sherry, Chinese rice wine, or water)
• ▢unagi sauce

To Serve

• ▢2 servings cooked Japanese short-grain rice
• ▢5 shiso leaves (perilla/ooba) (optional; if you can get them locally, don't skip them)
• ▢shichimi togarashi (Japanese seven spice) (optional)
• ▢Japanese sansho pepper (optional)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Cut the eggplant into 2” (5 cm) pieces widthwise.
• Then cut each piece in half lengthwise. Finally cut the halves into 2-3 sticks. Soak in water to remove bitterness.
• Roll up the shiso leaves and cut them into chiffonade strips.
• Cut the unagi fillet into 1” (2.5 cm) pieces.
• In a non-stick frying pan, heat oil on medium high and add the eggplant.
• Cook the eggplant until they turn brown.
• Add the unagi to the pan and then add water and sake. 
• Immediately cover with a lid and cook for 1 minute. Open the lid and let the remaining liquid evaporated.
• Add the Unagi Sauce. Coat the eggplant and unagi with the sauce.
• Using a spoon, coat the eggplant and unagi well with the sauce. Put steamed rice in a serving bowl and transfer the eggplant and unagi over the rice. 
• Garnish with shiso leaves. If you like to add some kick, sprinkle shichimi and sansho pepper. Serve immediately.

• 

To Store

• You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for a month.

https://www.justonecookbook.com/eggplant-unagi-donburi/