Eggplant “Unagi” (Japanese Eel)

Eggplant “Unagi” (Japanese Eel)

ricesprinkles 0 Comments
Servings: 2 Total Time: 25 mins Difficulty: Beginner
Calories: 150 Protein: 3g Fats: 8g Fiber: 4g
Jump To Recipe Print Recipe
Eel... without the eel.

Eggplant “Unagi” (Japanese Eel)

Eel… without the eel.

Cooking Method: , Cuisine: , Courses: ,
Soy glazed eggplant, garnished with furikake (Japanese seaweed and sesame seasoning) and chopped green onions, served over a bed of white rice
Print Recipe
High-fiber
Prep Time 5 mins Cook Time 20 mins Total Time 25 mins Difficulty: Beginner Servings: 2 Calories: 150 Dietary:
Vegan Vegan Vegetarian Vegetarian

Ingredients

Cooking Mode Disabled

Instructions

  1. Cut the eggplant crosswise into pieces about 6 inches long. Place them in a steamer basket and steam over high heat for 10 minutes, or until a knife slides through easily. Remove and let cool.
  2. Meanwhile, in a small bowl, combine the dark soy sauce, light soy sauce, mirin, fish sauce (if using), sugar, corn starch, and water.
  3. Once the eggplant is cool to touch, halve each piece of eggplant lengthwise. Using a knife, score the flesh side of each piece with shallow vertical cuts, making sure not to cut all the way through. Gently flatten each piece with the back of your knife.
  4. Heat the oil in a pan over medium-high heat. Add the eggplant skin-side down and sear until lightly browned. Flip and sear the other side until golden.
  5. Reduce the heat to medium. Pour in the sauce and simmer, flipping the eggplant halfway through, until the sauce has mostly reduced and coats the eggplant.
  6. Serve over a bed of rice, and garnish with furikake and chopped scallions!

Nutrition Facts

150kcal
Calories
3g
Protein
20g
Carbs
8g
Fat
4g
Fiber
g
Sugar

Nutrition Facts

Servings 2

Serving Size 1/2 recipe

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Japanese food, Asian food, eggplant, vegan, vegetarian, easy recipe, simple recipe, soy sauce, soy glazed
Rate this recipe
Have you made this?
Tag @ricesprinkles on Instagram to show me your food!
Iris Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.
Rate this recipe

Your email address will not be published. Required fields are marked *

Rate this recipe

Add a question

Your email address will not be published. Required fields are marked *

You may also like...

Bowl with a tofu and egg dish, garnished with sliced Thai red chili and scallions 15-minute High-protein High-protein Vegetarian Vegetarian

15 mins Beginner
Dumplings in a baking sheet, surrounded by egg and topped with chili crisp and sliced green onions Easy High-protein High-protein

27 mins Beginner
Wide bowl of pesto pasta (fusilli) with sun-dried tomatoes, with sliced chicken breast on top, garnished with chili flakes and basil High-protein Dairy-free Dairy-free High-protein High-protein

35 mins Beginner