Unagi-Style Eggplant Rice Bowls
Tender glazed eggplant served over short-grain rice
Why This Recipe Works
Microwaving the eggplant before glazing mimics the melt-in-your-mouth texture of traditional grilled eel. This umami-packed meal comes together in just thirty minutes, making it an ideal choice for a fast but flavor-heavy weeknight dinner.
Instructions
Prick the eggplants 8 to 10 times around each vegetable with a fork. Place them in a microwave-safe bowl, sprinkle with a little water, and cover with a lid. Microwave on high until the eggplants are tender, wrinkly, and cooked through, about 4 minutes.
Combine the soy sauce, mirin, sake, cane sugar, and ginger in a large saucepan over medium heat. Simmer for about 5 minutes, stirring constantly, until the sugar has dissolved and the sauce has thickened slightly into a glaze.
Slice the steamed eggplants in half and remove the top stems. Carefully open the eggplants up flat to expose the interior flesh.
Place the eggplants skin-side down in the saucepan with the glaze. Cook over medium heat for 4 to 5 minutes, basting the tops frequently with the sauce until the eggplant has absorbed the flavors and looks deeply stained.
Serve the glazed eggplants over bowls of warm steamed rice. Garnish with sesame seeds, togarashi, and scallions, and serve while still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- sake: rice wine
