Eggplant Unagi

This is a really tasty eel replacement dish which is perfect for a 45 minute dish in the evening. The texture aims to get as close as possible to a crispy skin with a slight fishy taste.



  1. Steam the eggplant until almost done (6-7 minutes). In the meantime shred the nori into piece 1cm x 2cm.

  1. Cut the eggplant open in the middle and carve until it can be laid flat on the board.

  1. Coat the eggplant in potato starch on both sides and flash fry in a pan so that the "skin" gets criped up.

  1. While frying use a baking brush to apply the Kabayaki sauce to let the skin turn dark in color.

  1. Cover your rice with the nori sheets and lay the "Unagi" on top of it. Sprinkle with sesame seeds for color.

traditionally long slim japanese ones; but I also used more thick european ones they simply require a different cutting technique and might end up more on the mushy side, but with exercises this can be minimized.