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.
donburi, eggplant, unagi
Japanese or Chinese eggplant
(5 oz, 142 g)
unagi (freshwater eel) fillet
neutral-flavored oil (vegetable, rice bran, canola, etc.)
(substitute it with dry sherry, Chinese rice wine, or water)
Unagi Sauce (homemade or store bought)
(add more if you like)
cooked Japanese short-grain rice
shiso leaves (perilla/ooba)
(optional; if you can get them locally, don't skip them)
shichimi togarashi (Japanese seven spice)
Japanese sansho pepper
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.
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.
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