Eggplant Unagi Donburi

1. Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (3⅓ cups, 500 g). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
2. Cut 1 Japanese or Chinese eggplant into 2-inch (5-cm) pieces widthwise.
3. Then, cut each piece in half lengthwise. Finally cut the halves into 2–3 sticks. Soak in water to remove the bitterness.
4. Roll up 5 shiso leaves (perilla/ooba) and cut them into chiffonade strips.
5. Cut 1 fillet unagi (freshwater eel) fillet into 1-inch (2.5-cm) pieces.
6. In a nonstick frying pan, heat 1½ Tbsp neutral oil on medium high and add the eggplant.
7. Cook the eggplant pieces until they turn brown.
8. Add the unagi to the pan. Then, add 2 Tbsp water and 2 Tbsp sake. 
9. Immediately cover with a lid and cook for 1 minute. Open the lid and let the remaining liquid evaporate.
10. Add 3 Tbsp unagi (eel) sauce to the pan, pouring it directly onto the eggplant and unagi to coat.
11. Using a spoon, coat the eggplant and unagi well with the sauce. Divide and add 2 servings cooked Japanese short-grain rice into individual donburi serving bowls and transfer the eggplant and unagi over the rice.

To Serve

1. Garnish with the shiso leaves. If you‘d like to add a spicy kick, sprinkle with shichimi togarashi (Japanese seven spice) and Japanese sansho pepper. Serve immediately.

To Store

1. You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for a month.