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Vegan Eggplant Unagi (Eggplant Kabayaki)

Steamed, cornstarch-crisped eggplant pan-fried and lacquered in a sweet soy-vinegar glaze, finished with sesame seeds and nori flakes. A vegan take on Japanese grilled eel, perfect over rice as a vegan unadon.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 servings

Equipment

  • Steamer basket
  • Large nonstick skillet

Ingredients
  

Eggplant

  • 2 medium Japanese eggplants about 1 lb / 450 g
  • 3 tablespoon cornstarch for dredging
  • 3 tablespoon neutral oil for pan-frying

Unagi glaze

  • 3 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 2 tablespoon brown sugar or maple syrup
  • ¼ cup water
  • 1 teaspoon cornstarch
  • 1 clove garlic grated, or ½ teaspoon garlic powder
  • ½ teaspoon fresh ginger grated, or ¼ teaspoon ground ginger
  • 1 teaspoon toasted sesame oil

To garnish

  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon nori flakes or aonori
  • 1 scallion thinly sliced, optional
  • 2 cups cooked short-grain rice for serving

Instructions
 

  • Trim the eggplant stems. Steam the eggplants whole for 10 to 12 minutes, until completely soft and a chopstick slides through easily.
  • Let cool for a few minutes, then slice lengthwise into thin slices, about ¼ inch thick. Pat dry with a paper towel.
  • Lightly dredge both sides of each slice in cornstarch and tap off the excess.
  • Whisk the soy sauce, rice vinegar, brown sugar, water, cornstarch, garlic, and ginger in a small bowl until smooth.
  • Heat the oil in a large nonstick skillet over medium-high heat. Pan-fry the eggplant in a single layer for 2 to 3 minutes per side until golden and crisp at the edges, working in batches if needed.
  • Reduce heat to medium-low, stir the glaze, and pour it into the pan. Simmer 30 to 60 seconds, gently turning the eggplant, until thick and glossy. Turn off the heat and drizzle in the sesame oil.
  • Serve over hot rice, spoon over extra glaze, and garnish with sesame seeds, nori flakes, and scallions.

Notes

Steam fully: The eggplant should be completely soft before slicing so it stays silky and doesn't absorb much oil.
Watch the glaze: It thickens in under a minute and the sugar can scorch, so keep the heat low.
Extra char: Torch or broil the glazed slices for 1 minute for a grilled kabayaki look.
Air fryer: Air fry dredged slices at 400°F (200°C) for 8 to 10 minutes, flipping halfway, then toss in warm glaze.
Storage: Refrigerate up to 3 days. Reheat in a skillet with a splash of water.
Keyword eggplant kabayaki, eggplant unagi, nasu kabayaki, vegan eel, vegan unadon, vegan unagi