Vegan Unagi Don (Aubergines)
A vegan version of unagi don (grilled eel rice bowl). Soft, luscious aubergines and a sweet, savoury sauce over a bed of rice.
Ingredients
- • 2 Japanese or Chinese aubergines (long and slim)
- • 1 tablespoon vegetable oil, for frying
- • 1/2 teaspoon toasted sesame seeds, for garnish
- • 1 spring onions, finely sliced
- • 2 tablespoons soy sauce
- • 2 tablespoons mirin
- • 2 teaspoon sake (rice wine)
- • 2 tablespoon dark brown sugar
Preparation Steps
### Step 1: Prepare the Aubergines: Preheat the oven to 400 degrees F (204 degrees C). First, poke holes with a toothpick or a fork all around the aubergines — this will help the aubergines skin release after roasting. Roast the aubergines whole (without peeling) until their skins are blistered and the inside feels just soft, about 30-45 minutes depending on the size of the aubergines. Alternatively, you can microwave the aubergines to achieve a similar result. Place them on a microwave-safe plate, then cover with kitchen towel or a microwave cover and microwave until soft, about 5 minutes.
Prepare the Aubergines: Preheat the oven to 400 degrees F (204 degrees C). First, poke holes with a toothpick or a fork all around the aubergines — this will help the aubergines skin release after roasting. Roast the aubergines whole (without peeling) until their skins are blistered and the inside feels just soft, about 30-45 minutes depending on the size of the aubergines. Alternatively, you can microwave the aubergines to achieve a similar result. Place them on a microwave-safe plate, then cover with kitchen towel or a microwave cover and microwave until soft, about 5 minutes.
### Step 2: Prepare the Unagi Sauce: While the aubergines are roasting, prepare the unagi sauce by simply combining soy sauce, mirin, sake (rice wine), and brown sugar. Set aside.
Prepare the Unagi Sauce: While the aubergines are roasting, prepare the unagi sauce by simply combining soy sauce, mirin, sake (rice wine), and brown sugar. Set aside.
### Step 3: Finish the Aubergines: When the aubergines are cooled down enough, peel the skins off carefully. Do 1 long incision to open up the aubergines, then do 1-2 more incisions to help flatten (if needed).
Finish the Aubergines: When the aubergines are cooled down enough, peel the skins off carefully. Do 1 long incision to open up the aubergines, then do 1-2 more incisions to help flatten (if needed).
### Step 4: Glaze the Aubergines: In a pan, heat ~1 tablespoon vegetable oil over high heat. Add the peeled aubergines (no-seed side down) and sear until beautifully charred on one side. Flip, and add the prepared sauce to glaze the aubergines. Reduce the sauce to a coating consistency while basting the aubergines with it. Once ready, serve immediately over freshly steamed white rice. Garnish with toasted sesame seeds and sliced spring onions.
Glaze the Aubergines: In a pan, heat ~1 tablespoon vegetable oil over high heat. Add the peeled aubergines (no-seed side down) and sear until beautifully charred on one side. Flip, and add the prepared sauce to glaze the aubergines. Reduce the sauce to a coating consistency while basting the aubergines with it. Once ready, serve immediately over freshly steamed white rice. Garnish with toasted sesame seeds and sliced spring onions.