If you’re craving the rich, savory sweet flavors of traditional Japanese unagi but want to keep it plant based, this vegan unagi eggplant recipe is about to become your new obsession. This incredible dish transforms humble eggplant into a convincing replica of the beloved grilled eel rice bowl, complete with that signature glossy glaze and umami packed flavor.
Why Vegan Unagi Eggplant is Taking the Culinary World by Storm.
The rise of plant based eating has sparked incredible creativity in the kitchen, and vegan unagi represents one of the most impressive transformations. Traditional unagi, or grilled eel, is a cornerstone of Japanese cuisine, but this eggplant version delivers all the satisfaction without any animal products.
What makes this vegan unagi eggplant recipe so special? The secret lies in the preparation technique and the homemade unagi sauce that caramelizes beautifully on the eggplant’s surface, creating that characteristic sweet savory glaze that makes your taste buds sing.
The Perfect Vegan Unagi Eggplant Recipe.
Ingredients You’ll Need:
For the Eggplant:
- 2 large Japanese eggplants (about 1 pound)
- 3 tablespoons neutral oil (vegetable or canola)
- 1 teaspoon salt
- 1 tablespoon sake or mirin (optional)
For the Homemade Unagi Sauce:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
For Serving:
- 2 cups cooked short-grain rice
- 2 sheets nori (seaweed), cut into strips
- 1 tablespoon sesame seeds
- 2 green onions, chopped
- Pickled vegetables (optional)
Step by Step Instructions:
Preparing the Eggplant:
- Slice the eggplant: Cut each eggplant in half lengthwise, then score the flesh in a crosshatch pattern about 1/2 inch deep. This helps the eggplant absorb the sauce better.
- Salt and drain: Sprinkle salt over the cut surfaces and let sit for 20 minutes. This removes bitterness and excess moisture. Pat dry with paper towels.
- Pan-fry: Heat oil in a large skillet over medium high heat. Place eggplant cut side down and cook for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes until tender.
Making the Unagi Sauce:
- Combine ingredients: In a small saucepan, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger.
- Thicken: Mix cornstarch with 2 tablespoons water to create a slurry. Bring sauce to a simmer, then add cornstarch mixture. Cook for 2-3 minutes until glossy and thick.
- Finish: Remove from heat and stir in sesame oil.
Assembly:
- Glaze the eggplant: Brush the cooked eggplant generously with the unagi sauce. For extra caramelization, broil for 1-2 minutes.
- Prepare bowls: Divide rice between serving bowls. Top with sliced eggplant and drizzle with additional sauce.
- Garnish: Sprinkle with sesame seeds, chopped green onions, and nori strips.
Pro Tips for Perfect Vegan Unagi Eggplant.
Choose the right eggplant: Japanese or Chinese eggplants work best due to their tender skin and fewer seeds. They’re also the perfect size for individual servings.
Don’t skip the scoring: Those crosshatch cuts aren’t just for looks, they help the eggplant cook evenly and absorb maximum flavor from the sauce.
Layer the sauce: Apply the unagi sauce in multiple thin layers rather than one thick coating. This creates better flavor penetration and that coveted glossy finish.
Temperature matters: Keep your pan at medium high heat to achieve proper caramelization without burning the sauce.
Nutritional Benefits of This Vegan Unagi Recipe.
This plant based version isn’t just delicious, it’s also packed with nutrients. Eggplant provides fiber, potassium, and antioxidants, while the homemade sauce lets you control sodium levels. Plus, it’s naturally cholesterol free and lower in calories than traditional unagi.
Variations and Serving Suggestions.
Sushi Style: Slice the glazed eggplant and serve over sushi rice with a strip of nori around the middle for vegan unagi nigiri.
Bento Box: Pack this vegan unagi eggplant in a bento box with steamed vegetables and edamame for a complete meal.
Udon Noodles: Serve over hot udon noodles with the cooking liquid from the eggplant for a comforting soup.
Storage and Meal Prep.
This vegan unagi eggplant keeps well in the refrigerator for up to 3 days. Store the eggplant and sauce separately, then reheat and reglaze when ready to serve. The sauce can be made up to a week in advance.
Final Thoughts.
This vegan unagi eggplant recipe proves that plant-based cooking can be just as satisfying and flavorful as traditional dishes. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant based meals into your routine, this recipe delivers restaurant quality results in your own kitchen.
The combination of perfectly cooked eggplant and that irresistible sweet-savory glaze creates a dish that’s both comforting and sophisticated. Give this recipe a try, and discover why vegan unagi is becoming a favorite among food lovers everywhere.
Full recipe instructions: https://woonheng.com/vegan-unagi-eggp…
Frequently Asked Questions.
Q: Can I use regular eggplant instead of Japanese eggplant for this vegan unagi recipe?
A: Yes, you can use regular globe eggplant, but you’ll need to slice it thinner (about 1/4 inch) and may need to extend the cooking time slightly. Japanese eggplants are preferred because they have fewer seeds and a more tender texture that better mimics the original unagi.
Q: How long does homemade unagi sauce last in the refrigerator?
A: Homemade unagi sauce will keep in the refrigerator for up to 2 weeks when stored in an airtight container. You can also freeze it for up to 3 months. Just thaw and reheat gently before using.
Q: Is this vegan unagi eggplant recipe gluten free?
A: The recipe as written contains soy sauce, which typically contains wheat. To make it gluten free, substitute tamari or coconut aminos for the soy sauce. Make sure your mirin is also gluten free, as some brands contain wheat.
Q: Can I make this recipe without sake or mirin?
A: Absolutely! While sake or mirin adds authentic flavor, you can substitute with an equal amount of rice vinegar mixed with a pinch of sugar, or simply omit it entirely. The dish will still be delicious.
Q: What’s the best way to reheat leftover vegan unagi eggplant?
A: For best results, reheat in a skillet over medium heat for 2-3 minutes, then brush with fresh unagi sauce. You can also use the oven at 350°F for 5-7 minutes. Avoid microwaving as it can make the eggplant soggy.