Eggplant Unagi Lunch Bowl
Eggplant steamed, flattened, seared, and lacquered in a mirin-soy glaze like unagi — served over rice with homemade ikura on top. My favourite lunch flex.
Ingredients
- 3 Japanese eggplants (or 2 Chinese)
- Potato starch, for dusting (optional)
- 2 tbsp neutral oil
- 2 cups cooked short-grain rice
- Homemade ikura, for topping
- 3 tbsp mirin
- 3 tbsp Japanese soy sauce
- ½ tsp dashi powder
Steps
- Trim the eggplants, poke holes all over, and steam 4–5 minutes until soft.
- Slice lengthwise without cutting through; open and flatten into an unagi shape. Dust lightly with potato starch.
- Pan-fry in the oil 2–3 minutes per side until golden and lightly charred.
- Mix the mirin, soy, and dashi; pour over and cook gently until it reduces to a glossy glaze.
- Serve over warm rice, drizzle with the extra glaze, and crown with ikura.