Go Back

Eggplant Unagi Donburi 茄子と鰻の丼ぶり

https://www.justonecookbook.com/eggplant-unagi-donburi/
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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!
Print Recipe