Unagi don

Unagi don

Tags

Vegan
Japanese

Cook

Ingredients

  • 4 Chinese eggplants
  • 1 tsp toasted sesame seeds
  • 2 scallions, finely sliced
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 4 tsp shaoxing wine
  • 4 tbsp dark brown sugar
  • Rice

Steps

  1. Preheat the oven to 200°C. Poke holes with a fork all around the eggplant.
  2. Roast the eggplants until their skins are blistered, about 30 minutes
  3. Clean and cook the rice.
  4. Prepare the sauce by combining soy sauce, mirin, sake and brown sugar. Set aside.
  5. When the eggplants are cooled, peel the skins off carefully.
  6. Do 1 long incision to open up the eggplant, then do 1-2 more incisions to help flatten.
  7. In a pan, heat vegetable oil. Add the eggplant (no-seed side down) and sear until charred on one side.
  8. Flip, and add the prepared sauce to glaze the eggplants.
  9. Reduce the sauce to a coating consistency while basting the eggplants with it.