48min 4 ppl
Nasu Unagi Don
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 8g
Carbs 78g
Fats 9g
About this dish
Aubergine scored crosshatch and pan-seared until tender, glazed with a sticky soy and mirin sauce until lacquered, laid over hot rice. A plant-based homage to the prized eel dish, built on vegetables instead.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Aubergineshalved lengthways, scored in a crosshatch4
Dried Goods
- Short-grain rice300 g
- Caster sugar15 g
Spices & Seasonings
- Shichimi Togarashi2 g
Oils & Condiments
- Soy sauce40 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil30 ml
Utensils
- Saucepan
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the soy sauce, mirin, sake and sugar in a small saucepan and simmer for 5 minutes until slightly thickened.
Approx. 5 minutes
3
Score the aubergine halves in a crosshatch pattern.
Approx. 4 minutes
4
Heat the vegetable oil in a large frying pan, lay the aubergine cut-side down, and fry for 4 minutes until golden.
Approx. 4 minutes
5
Turn the aubergine, brush generously with the glaze, and cook for 4 minutes more until tender and glossy.
Approx. 4 minutes
6
Brush with more glaze and cook for 3 minutes more until the surface is sticky and lightly charred.
Approx. 3 minutes
7
Slice the aubergine into pieces and lay over bowls of rice, spooning over any remaining glaze and a pinch of shichimi togarashi.
Approx. 4 minutes
