A vegan version of unagi don (grilled eel rice bowl). Soft, luscious eggplants and a sweet, savory sauce over a bed of rice.
In Japan, Grilled Eel is also known as Unagi no Kabayaki, which points to the specific preparation method (cut into square fillets, skewered, dipped in sauce, and grilled, etc) of fish such as eel. Unagi no Kabayaki is an extremely popular Japanese dish known for the soft, melt-in-your mouth eel meat paired with its sweet, savory, and umami sauce. Laid over a bed of fluffy rice, the sauce and the fish juices seep through to create the bowl of anyone’s dreams.
The unagi sauce is a grilling sauce marked by its bright sweet and savory flavors, as well as its caramelized undertones. While you can definitely find this in grocery stores, it is actually very easy to make. All you need is 4 main ingredients: soy sauce, mirin, sake (rice wine), and brown sugar. The sauce is relatively similar to teriyaki sauce, and entirely customizable as well. Feel free to adjust the proportions of each ingredient to your liking.