Eggplant Kabayaki Recipe (Plant-Based “Unagi” Bowl)

This melt-in-mouth Eggplant Kabayaki is mind-blowingly tender and coated in an unbeatably easy and delicious kabayaki-style sauce. It's budget-friendly, plant-based and only takes 20 minutes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel eggplants, place in a heatproof bowl, cover with plastic wrap, and microwave for 3 minutes at 600W.

Step 2

While eggplants cool, mix dark brown sugar, dark soy sauce, sake, and mirin in a small bowl. Set aside.

Step 3

Cut cooled eggplants lengthwise, open like a book, and make additional incisions to flatten.

Step 4

Press eggplant surface with knife to flatten further.

Step 5

Heat pan over medium heat. Sprinkle eggplants' cut side with flour.

Step 6

Add oil to hot pan and place eggplants flour-side down.

Step 7

Flip eggplants when golden, brown other side.

Step 8

Pour in sauce, coat eggplants, and cook until sauce thickens. Remove from heat.

Step 9

Serve cooked rice in bowls, brush with leftover sauce, and sprinkle with shredded nori. Add wasabi for spice if desired.

Step 10

Top rice with eggplant, green onions, and sesame seeds. Serve and enjoy!