Unagi Kabayaki

Unagi Kabayaki is a savory grilled eel dish glazed with a sweet soy-based sauce, offering a delightful balance of umami flavors. This kosher version substitutes traditional eel with grilled eggplant, making it a unique and delicious alternative for a Japanese-inspired dinner.

Ingredients

• Japanese eggplant - 2 medium
• Soy sauce (kosher) - 60 ml
• Mirin (kosher) - 30 ml
• Sugar - 15 g
• Sake (kosher) - 30 ml
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 teaspoon
• Green onions - 2, finely chopped
• Sesame seeds - 1 tablespoon, toasted

Steps

1. Preheat the grill or grill pan over medium heat.
2. Cut the Japanese eggplants in half lengthwise and score the flesh in a criss-cross pattern.
3. In a small saucepan, combine soy sauce, mirin, sugar, sake, and rice vinegar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat and let it simmer for 5-7 minutes until slightly thickened, then remove from heat.
4. Brush the eggplants with sesame oil and place them cut-side down on the grill. Grill for about 5-7 minutes until tender and charred.
5. Flip the eggplants over, brush the glaze over the cut side, and continue grilling for an additional 5 minutes, basting with more glaze as desired.
6. Once cooked, remove from the grill and let them rest for a couple of minutes. Slice the eggplants into bite-sized pieces.
7. Serve the grilled eggplant on a plate, drizzled with any remaining glaze, and garnish with chopped green onions and toasted sesame seeds.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• Low in calories, making it a great option for weight management.

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