Name: Eggplant Unagi Donburi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 Japanese or Chinese eggplant (5 oz, 142 g); 1 fillet unagi (freshwater eel) fillet; 1½ Tbsp neutral oil; 2 Tbsp water; 2 Tbsp sake (substitute with dry sherry, Chinese rice wine, or water); 3 Tbsp unagi (eel) sauce (add more, if you‘d like); To Serve:; 2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving); 5 shiso leaves (perilla/ooba) (optional; if you can get them locally, don‘t skip them); shichimi togarashi (Japanese seven spice) (optional); Japanese sansho pepper (optional)

Ingredients

(Servings: 2)

1 Japanese or Chinese eggplant (5 oz, 142 g)

1 fillet unagi (freshwater eel) fillet

1½ Tbsp neutral oil

2 Tbsp water

2 Tbsp sake (substitute with dry sherry, Chinese rice wine, or water)

3 Tbsp unagi (eel) sauce (add more, if you‘d like)

2 servings cooked Japanese short-grain rice (typically 1⅔ cups (250 g) per donburi serving)

5 shiso leaves (perilla/ooba) (optional; if you can get them locally, don‘t skip them)

shichimi togarashi (Japanese seven spice) (optional)

Japanese sansho pepper (optional)

Eggplant Unagi Donburi

Ingredients

To Serve

Steps

Nutrition Facts

Comments

Eggplant Unagi Donburi

Ingredients

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts