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.
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.
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.
Copyright © 2011-2020 Just One Cookbook®. All Rights Reserved.