Vegan Unagi

Vegan Unagi is a delightful plant-based twist on the traditional Japanese grilled eel, featuring marinated and grilled eggplant that mimics the rich, savory flavors of unagi. Served over a bed of sushi rice and garnished with sesame seeds, this dish is both satisfying and full of umami.

Ingredients

• Japanese eggplant - 2 medium
• Soy sauce - 60 ml
• Mirin - 30 ml
• Maple syrup - 30 ml
• Rice vinegar - 15 ml
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Sushi rice - 150 grams
• Water - 300 ml (for cooking rice)
• Sesame seeds - 2 tablespoons (for garnish)
• Chopped green onions - 2 tablespoons (for garnish)

Steps

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 300 ml of water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for another 10 minutes.
2. While the rice is cooking, prepare the marinade for the eggplant. In a bowl, mix together the soy sauce, mirin, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger.
3. Slice the Japanese eggplants lengthwise into quarters. Brush both sides with the marinade, reserving some for later.
4. Preheat a grill or non-stick pan over medium heat. Place the eggplant slices on the grill and cook for 4-5 minutes on each side until tender and slightly charred.
5. Once the eggplants are cooked, brush them with the reserved marinade again for added flavor.
6. To serve, fluff the sushi rice with a fork and divide it between two bowls. Top each bowl with grilled eggplant slices. Garnish with sesame seeds and chopped green onions.

Nutrition

• Calories: 380
• Protein: 8 g
• Carbs: 64 g
• Fiber: 7 g
• Sugar: 10 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health.

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