Eggplant Unagi
This plant based take on unagi has a satisfying texture, glazed in a rich, sweet and savoury sauce and pairs super well with short grain rice.
Servings: 2
Ingredients
- 2 medium eggplants
- 4 tbsp corn starch
- 4 tbsp neutral oil
- 4 tbsp light soy sauce
- 4 tbsp mirin
- 4 tbsp sake
- 2 tbsp coconut sugar
- 2 tsp toasted sesame seeds
- 2 tbsp dark soy sauce
Garnish
- toasted sesame seeds
- spring onions
- 2 servings japanese short grain rice
Instructions
- Microwave whole eggplants for 3 minutes on high in the microwave in a covered bowl or plate.
- In a small bowl, mix soy sauce, mirin, sake, coconut sugar and toasted sesame seeds.
- Slice the eggplant through the middle and lightly score the eggplants vertically to spread them out. Flatten them with a knife.
- Coat both sides with corn starch.
- Heat a little oil in a pan and pan fry the eggplant on both sides until lightly golden.
- Pour in the braising sauce and simmer over medium low heat, spooning the sauce over the eggplant.
- Glaze the eggplant flesh side with dark soy sauce with a brush.
- Cook until the sauce reduces into a glossy glaze and the eggplant is evenly coated.
- Serve over steamed rice, garnish with spring onions and toasted sesame seeds. Enjoy!