Soy-Free Unagi Don

Transform your dining experience with this delectable Soy-Free Unagi Don, a plant-based twist on the beloved Japanese classic! Perfectly tender Japanese eggplants take center stage, grilled to golden perfection and generously brushed with a rich, umami-packed glaze made from honey (or maple syrup for a vegan option), mirin, rice vinegar, and coconut aminos—a soy-free alternative to soy sauce. Served over a bed of fluffy white rice and finished with a sprinkle of fresh green onions and optional toasted sesame seeds, this dish delivers all the savory-sweet flavors of traditional unagi don without the fish or soy. Ready in just 45 minutes, this recipe offers a quick and wholesome way to enjoy a Japanese-inspired dinner that's both allergy-friendly and irresistibly delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 medium-sized Japanese eggplants
• 2 cups White rice
• 2.5 cups Water
• 3 tablespoons Honey (or maple syrup for vegan option)
• 3 tablespoons Mirin (Japanese rice wine)
• 1 tablespoon Rice vinegar
• 4 tablespoons Coconut aminos (soy-free alternative to soy sauce)
• 2 tablespoons Water (for sauce)
• 2 tablespoons Cooking oil
• 2 stalks Green onions (for garnish)
• 1 teaspoon Toasted sesame seeds (optional garnish)

Directions

Step 1

Rinse the white rice until the water runs clear, then combine with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker’s instructions or simmer on the stovetop until cooked through. Set aside.

Step 2

While the rice cooks, prepare the eggplants. Wash and pat them dry, then slice each eggplant in half lengthwise. Score the flesh on the cut side in a crisscross pattern without cutting through the skin.

Step 3

Heat a grill pan or nonstick skillet over medium heat. Add 1 tablespoon of cooking oil. Place the eggplants cut-side down and cook until the surface is golden brown, about 3-4 minutes. Flip the eggplants skin-side down and cook for another 3-4 minutes, or until the flesh is tender. Remove from heat and set aside.

Step 4

In a small saucepan, combine honey (or maple syrup), mirin, rice vinegar, coconut aminos, and 2 tablespoons of water. Heat over medium heat until the mixture comes to a gentle simmer. Cook for about 3-5 minutes until slightly thickened, stirring occasionally to prevent burning. Remove the sauce from heat and set aside.

Step 5

Brush the grilled eggplants generously with the soy-free unagi sauce on the cut side. Optionally, you may grill them for an additional 1-2 minutes to caramelize the sauce slightly.

Step 6

To assemble the unagi don, divide the cooked rice between two bowls. Place the glazed eggplants on top of the rice, cut-side up.

Step 7

Garnish with thinly sliced green onions and toasted sesame seeds, if desired. Serve warm and enjoy your soy-free unagi don!

Nutrition Facts

Serving size	(1588.9g)

Amount per serving	% Daily Value*
Calories	1132.8

Total Fat 30.7g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1119.7mg	0%
Total Carbohydrate 200.6g	0%
Dietary Fiber 14.2g	0%
Total Sugars 98.5g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 147.9mg	0%
Iron 2.8mg	0%
Potassium 1153.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.4%

Protein: 4.9%

Carbs: 70.7%