Vegan Unagi

Name: Vegan Unagi
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Asian, Japanese
Ingredients: 1 pound Japanese or chinese eggplant; 2 or 3 scallions, can use 2-3; 1 sheet nori, cut into square to fit bowl; sesame seeds; Cooked rice, or your favorite grains, shirataki for low protein; cooking oil; 3 tbsp mirin; ⅓ cup hot water; 1 tsp kombu dashi or kelp powder; 2 tbsp light soy sauce, coconut aminos for low protein; 1 tbsp maple syrup; ½ tsp sugar

4 steps

Prep:5minCook:30min

Updated at: Thu, 17 Aug 2023 04:42:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories215.8 kcal (11%)

Total Fat8.4 g (12%)

Carbs35.2 g (14%)

Sugars19.9 g (22%)

Protein4.7 g (9%)

Sodium816.4 mg (41%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 poundJapanese eggplant

or chinese

2scallions

can use 2-3

1 sheetnori

cut into square to fit bowl

sesame seeds

rice

Cooked, or your favorite grains, shirataki for low protein

cooking oil

Sauce

3 Tbspmirin

⅓ cupwater

hot

1 tspkombu dashi

or kelp powder

2 Tbsplight soy sauce

coconut aminos, for low protein

1 Tbspmaple syrup

½ tspsugar

Instructions

Step 1

First, steam the eggplant. Cut open like a book. Score (½ inch slices).

Step 2

Make the sauce (stir all sauce ingredients together).

Step 3

Sear the eggplant on the non-skin side. Flip, and baste the top with the sauce until well seasoned.

Step 4

Char the scallions. Warm/cook the rice and set the rice in the bowl first, then the scallions to one side. Add the sheet of nori for extra flavor. Place the vegan unagi on top (skin side down). Brush with the remaining reduced sauce, and sprinkle with sesame seeds. Tada! Enjoy!

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