Unagi don

Unagi don

Tags

Vegan
Japanese

Cook

Ingredients

  • 1 cucumber, julienned
  • 8 radishes, thinly sliced
  • 2 carrots, julienned
  • 4 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp kosher salt
  • 4 eggplants
  • 4 tsp cornstarch
  • 1 tsp toasted sesame seeds
  • 2 scallions, finely sliced
  • 4 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp shaoxing wine
  • 4 tbsp dark brown sugar
  • Shredded nori
  • Sesame seeds
  • Spring onions, finely sliced
  • Rice

Steps

  1. In a small bowl mix rice vinegar, sugar, salt and a quarter of a cup of water.
  2. Add cucumber, radish and carrot and mix thoroughly. Cover and refridgerate.
  3. Trim off the stems and peel a few strips of skin from each eggplant. Wrap in clingfilm and microwave at 600W for 2 - 3 minutes.
  4. Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.
  5. Coat both sides of eggplant with cornstarch. Heat oil in a pan over medium heat. Add the eggplant and cook until both sides are browned.
  6. Add all the sauce ingredients and simmer until the sauce thickens and coats the eggplants.
  7. Serve over steamed rice and top with shredded nori and white sesame seeds.