This is unagi… but with zucchini instead of unagi. My eggplant “unagi” recipe went viral a few weeks ago, so I’m back with a zucchini version for anyone who doesn’t eat eggplant (shoutout to the viewer who suggested this idea)!
Zucchini has a high water content, so the trick is to air fry (or bake) it first until golden and crispy on the outside. Then we braise it in a savory, slightly sweet sauce until it’s beautifully coated and glazed. Serve over rice, and you’ve basically got yourself a vegan unadon (Japanese eel rice bowl).
Zucchini “Unagi” (Japanese Eel)
Charred, tender zucchini coated in a savory-sweet soy glaze. Serve over rice for an easy, vegan version of unadon (Japanese eel rice bowl).
Ingredients
Sauce:
Instructions
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Slice the zucchini in half lengthwise. Score the surface by tapping the sharp side of your knife vertically across it to create a textured, vertically striped pattern. If the zucchini is very long, slice each half crosswise.
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Sprinkle the surface with salt and let rest for 10 minutes. Pat dry with a paper towel to remove excess moisture, then drizzle with olive oil and spread evenly over the surface.
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Air fry (or bake), surface-side up, at 425°F for 8-10 minutes, then broil for an additional 2 minutes, until the surface is lightly charred.
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Combine all the sauce ingredients in a pan and stir until the cornstarch is fully dissolved. Turn the heat on to medium. Once the sauce comes to a simmer, add the zucchini, surface-side up, and braise for 5 minutes. Flip and continue to simmer until the sauce thickens.
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Serve over warm rice, and optionally garnish with furikake and chopped scallions.
Nutrition Facts
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 135kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
