Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 茄子で！なんちゃってうなぎ丼

Eggplant 'Unagi' Rice Bowl

Name: Eggplant 'Unagi' Rice Bowl
Yield: Serves 1 serving
Ingredients: 1 large eggplant (about 4 oz/120g); as needed Nori seaweed,; 2 tablespoons sake (30 ml); 2 tablespoons mirin (30 ml); 2 tablespoons soy sauce (30 ml); 2 teaspoons sugar (8 g); 1 serving cooked rice; Sansho pepper, as needed (optional)

杉山かふん @sugikafun_jp

This rice bowl looks just like unagi (grilled eel), but uses eggplant instead! The eel skin is recreated with nori seaweed. Why not enjoy the feeling of Doyo no Ushi no Hi (Midsummer Day of the Ox) with this fun twist? I made this to surprise my family!

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Ingredients

Serves 1 serving

1large eggplant (about 4 oz/120g)
as neededNori seaweed,
2 tablespoonssake (30 ml)
2 tablespoonsmirin (30 ml)
2 tablespoonssoy sauce (30 ml)
2 teaspoonssugar (8 g)
1serving cooked rice
Sansho pepper, as needed (optional)

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Steps

1

Cut off the stem of the eggplant and peel it.
2

Wrap the eggplant in plastic wrap and microwave on high (600W) for 2 minutes.
3

Once cooked, cut the eggplant down the center and open it up.
4

Use the tip of a knife to score the surface in a crosshatch pattern (to mimic eel bones).
5

In a bowl, mix together the sake, mirin, soy sauce, and sugar.
6

Heat a little oil (not listed in ingredients) in a skillet and cook the eggplant on both sides until browned.
7

Add the sauce from step 5 to the skillet and simmer until thickened.
8

Remove the eggplant from the skillet and cut the nori to match the size of the eggplant.
9

Place the eggplant on top of the nori, trimming any excess nori to fit the shape of the eggplant.
10

Place the eggplant and nori on top of the rice. Sprinkle with sansho pepper if you have it, and enjoy.

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杉山かふん @sugikafun_jp

Published in the US on September 03, 2025 14:01

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