5 from 16 votes
Vegan Unagi Don
Vegan Unagi Don replicates traditional unagi rice bowls using pan-fried Japanese eggplant simmered in a sake, soy sauce, and cane sugar glaze, served over short-grain rice cooked with crumbled firm tofu and ground sesame seeds. The combination yields a savory umami glaze on tender eggplant slices accompanied by flavorful rice with a pleasant texture and nutty undertone from sesame.
Prep Time
5 mins
Cook Time
20 mins
Total Time
22 mins
Servings:
2
servings
Calories:
646 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 646
% 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.