If you have been following me (thank you♥), you probably didn’t expect to see a new post today because I’ve been posting just 3 days a week for the past two months. Since I started blogging this past January, I had so much to do besides just “posting” my recipes. I didn’t know how much time and effort are required to keep up a decent, good-content blog. Posting 3 recipes a week definitely reduced my stress over the past 2 months. Now I have more recipes that are waiting to be published, so it’s time to share them with you!
I usually keep one package of Unagi in the freezer in case I need to make a quick dinner. If you are tired of the regular Unadon (Unagi Donburi), this might give you an interesting twist to the original version. I used Shiso leaves which provide a great accent to the combination of Unagi and eggplant and plays an important role. I hope you will enjoy this quick yummy dinner.
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- 1 Japanese/Chinese eggplant (I used Chinese eggplant, cut into 2” strips right before you cook)
- 1 pkg unagi (eel) (cut into 1” pieces)
- 2 Tbsp water
- 2 Tbsp sake
- Unagi Sauce (Recipe) (Homemade or 1 Tbsp Mirin + 1 Tbsp Soy Sauce)
- Shiraga Negi (Recipe) (to garnish)
- 5 Shiso leaves (Ooba) (chiffonaded, to garnish)
- Shichimi Togarashi (Japanese seven spice) (optional)
- 2 servings cooked Japanese short grain rice
In a non-stick frying pan, heat oil on medium high. Cook the eggplant until one side is nicely browned then turn it over to cook the other side.
Put the Unagi on top of eggplant and add water and cooking 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.
Put rice in a serving bowl and transfer the eggplant and Unagi on top of the rice. Garnish with Shiraga-Negi and Shiso leaves. If you like spicy food, sprinkle with Shichimi. Enjoy immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.