Vegan Unagi Don
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
22 mins
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Servings
2 servings
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Calories
646 kcal
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Course
Main Course
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Cuisine
Japanese
Vegan Unagi Don
Description
This Vegan Unagi Don creates a plant-based version of the eel rice bowl using Japanese eggplants sliced and scored before pan-frying until golden. The eggplant is then simmered in a mixture of sake, soy sauce, and cane sugar, producing a rich and slightly sweet glaze that mimics unagi sauce.
The rice is prepared in a rice cooker with short-grain rice, crumbled tofu (pressed to remove excess water), and freshly ground sesame seeds, resulting in a subtle nutty flavor and extra texture in the rice. The tofu adds protein and a slight creaminess without overwhelming the dish.
To serve, the glazed eggplant is placed over the sesame-tofu rice and garnished with chopped scallions, offering a vegan meal with layered textures and balanced savory sweetness inspired by traditional Japanese flavors.
Ingredients
For rice
- 150 grams tofu firm
- 155 grams short-grain rice (1 rice cooker cup)
- 13 grams sesame seeds (2 tablespoons)
For vegan unagi
- 375 grams eggplant (~2 Japanese eggplants)
- 2 tablespoons vegetable oil
- ¼ cup sake
- 2 tablespoons soy sauce
- 2 tablespoons cane sugar evaporated
- scallions (chopped, for garnish)
Instructions
For Tofu Sesame Rice
- Wash the rice and add it to a rice cooker bowl. Fill the cooker to just under the 1 cup marker with water.
- Crumble the tofu into a clean dishcloth or butter muslin and then gather up the corners of the cloth and twist them together to wring out as much water as you can from the tofu. Add the crumbled tofu to the rice.
- Grind the sesame seeds using a mortar and pestle or spice grinder and add them to the rice cooker as well.
- Set the rice cooker as you normally would to cook the rice.
For Vegan Unagi
- Trim the ends off of the eggplant and slice each one in half lengthwise. Cut a slit down the center of each eggplant, being careful not to cut through the skin.
- Cut shallow slits ⅛-inch apart down the length of the cut surface of the eggplant.
- Heat a frying pan over medium-high heat until hot, and then add the oil and eggplant, cut side down.
- Fry until golden brown, and then flip the eggplant over and add the sake, soy sauce, sugar.
- Cover the pan with a lid and adjust to heat to maintain a soft boil. Steam the eggplant for 7 minutes, flipping the eggplant over halfway through.
- When the eggplant is cooked, transfer it to a wire rack with the cut-side facing up. Use a pastry brush or spoon to glaze the top of the eggplant with some of the unagi sauce in the pan. If the sauce is still watery, you can reduce it on the stove to thicken it up.
- Use a torch to caramelize the glaze. You can also pop it into a toaster oven set to broil.
- Serve two portions of rice and drizzle any remaining unagi sauce over the rice. Top with the eggplant and garnish with scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 646 kcal
% Daily Value*
| Calories | 646kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1017mg | 42% |
| Potassium | 713mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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