4.8 from 50 votes
Eggplant "Unagi"
Eggplant "Unagi" is a dish featuring steamed Japanese or Chinese eggplants that are gently opened and pan-fried before being braised in a savory-sweet sauce blending soy, mirin, oyster, and fish sauces. The eggplant slices become tender and flavorful with a slight caramelized surface, topped with toasted sesame seeds and scallions. Served with steamed rice, this dish offers a rich umami taste with a soft texture reminiscent of grilled unagi.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
2
Calories:
209 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 1 pound Japanese eggplant about 2-3 eggplants, or Chinese eggplant
- 2-3 tablespoons vegetable oil
- 2 teaspoons soy sauce light
- 1 tablespoon mirin
- 2 tablespoons water
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon fish sauce
- 1/4 - 1/2 teaspoon sugar (to taste)
- 1 scallion (chopped)
- Steamed rice (for serving)
- 1 teaspoon sesame seeds toasted
Instructions
- Peel the eggplants, and slice them in half crosswise, so you have thick pieces that are about 6 inches (15 cm) long. Place the pieces in a heatproof dish.
- Boil water in your steamer (or your wok with a bamboo steamer, or even just a pan with a steamer rack and lid. Read more about how to set up a steamer). Steam the eggplant over medium heat for 16-18 minutes, until a knife pierces through the eggplant easily.
- After they’ve been steamed and are cool enough to handle, slice the steamed eggplants in half lengthwise, but not all the way through! Open each piece up like a book. Use two forks to open up the flesh of the eggplant even more. This creates more surface area for the sauce you’ll braise it in later.
- Heat 2 tablespoons of oil in a nonstick skillet over medium high heat. Pan-fry the eggplant on both sides until golden brown on each side. (If you need additional oil, you can add 1 more tablespoon).
- Meanwhile, combine the light soy sauce, mirin, water, dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl.
- Pour the sauce mixture into the eggplant, and simmer until reduced by half. Run each piece of eggplant through the sticky sauce before placing onto a bed of steamed rice. Top with sesame seeds and scallions. Serve.
Cup of Yum
Notes
- Nutrition information is based on the assumption of two servings and does not include the rice served with the dish.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
649mg
(27%)
Potassium
562mg
(12%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
112IU
(2%)
Vitamin C
6mg
(7%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 649mg | 27% |
| Potassium | 562mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.