Dairy-Free Unagi Don
Discover a plant-based twist on a Japanese favorite with this Dairy-Free Unagi Don! Perfectly caramelized eggplant mimics the tender texture and smoky flavor of traditional unagi (eel), thanks to a rich glaze made with soy sauce, mirin, and brown sugar. This umami-packed dish is served over fluffy white rice, then topped with thin strips of nori, sesame seeds, and fresh green onions for a vibrant and aromatic finish. Ready in just 40 minutes, this recipe is a winner for busy weeknights or when you're craving a comforting rice bowl without dairy or animal products. Whether you're vegan, lactose-intolerant, or simply looking for something new to try, this satisfying Japanese-inspired dish is sure to impress!
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Ingredients
- 2 medium-sized Eggplant
- 3 tablespoons Soy sauce
- 3 tablespoons Mirin
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 sheet Nori seaweed sheets
- 3 cups Cooked white rice
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Sesame seeds
- 2 tablespoons Vegetable oil
Directions
Step 1
Slice the eggplants lengthwise into thick strips, about 1/2 inch wide, to mimic the shape of unagi (eel).
Step 2
Using a sharp knife, lightly score the surface of the eggplant strips in a crisscross pattern to help them absorb the sauce better.
Step 3
Heat the vegetable oil in a non-stick skillet over medium heat. Cook the eggplant strips for 3-4 minutes on each side, or until softened and golden brown. Remove them from the skillet and set aside.
Step 4
In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, and sesame oil. Heat over medium-low, stirring until the sugar dissolves completely and the sauce slightly thickens, about 3-5 minutes.
Step 5
Brush the cooked eggplant strips generously with the prepared sauce on both sides.
Step 6
Return the eggplant strips to the skillet and cook for 1-2 minutes per side, allowing the sauce to caramelize and coat the eggplant.
Step 7
Cut the nori sheet into thin strips and set aside.
Step 8
To assemble, divide the cooked white rice evenly into two bowls.
Step 9
Arrange the caramelized eggplant strips over the rice in each bowl.
Step 10
Garnish each bowl with sliced green onions, sesame seeds, and a sprinkle of nori strips.
Step 11
Serve immediately for a warm and comforting dairy-free meal.
Nutrition Facts
| Serving size | (1611.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1504.9 |
| Total Fat 48.4g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 25.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4112.8mg | 0% |
| Total Carbohydrate 242.3g | 0% |
| Dietary Fiber 33.5g | 0% |
| Total Sugars 77.1g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 199.6mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2776.6mg | 0% |
Source of Calories