Name: Eggplant Unagi Donburi 茄子と鰻の丼ぶり
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 Japanese/Chinese eggplant (cut into 2” pieces widthwise); 1 Fillet unagi (eel. Cut into 1” pieces); 1 ½ Tbsp Neutral flavor oil (vegetable, canola, etc); 2 Tbsp Water; 2 Tbsp Sake (Sub: dry sherry, Chinese rice wine, or water); Unagi Sauce (Homemade); 2 servings Cooked Japanese short grain rice; 5 Shiso leaves (cut into chiffonade strips); Shichimi Togarashi (Japanese seven spice (optional)); Japanese sansho pepper

Eggplant Unagi Donburi 茄子と鰻の丼ぶり

https://www.justonecookbook.com/eggplant-unagi-donburi/

Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Japanese

Servings 2 not Unagi

Ingredients

1 Japanese/Chinese eggplant cut into 2” pieces widthwise
1 Fillet unagi eel. Cut into 1” pieces
1 ½ Tbsp Neutral flavor oil vegetable, canola, etc
2 Tbsp Water
2 Tbsp Sake Sub: dry sherry, Chinese rice wine, or water
Unagi Sauce Homemade

To Serve

2 servings Cooked Japanese short grain rice
5 Shiso leaves cut into chiffonade strips
Shichimi Togarashi Japanese seven spice (optional)
Japanese sansho pepper

Instructions

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.
DONE!

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