Eggplant "Unagi"
with Edamame Sticky Rice and Sesame Gai Lan
This is our version of a classic Japanese dish, unagi don, or unadon for short. We replaced the traditional freshwater eel with tender broiled eggplant, and brushed it with a delicious soy-mirin glaze. On the side: nutty brown rice with edamame and lightly steamed gai lan, also known as Chinese broccoli or Chinese kale. This dish is packed with important vitamins and minerals, so you’ll be left feeling satisfied and energized.
INGREDIENTS
- 1 1/2 cup brown rice
- 2 tbsp rice vinegar
- 2 eggplants
- 4 tbsp turbinado sugar
- 4 tbsp low sodium soy sauce
- 4 tbsp mirin
- 16 oz gai lan
- 1 cup edamame
- 4 tsp sesame seeds
- Salt and pepper*
- *Not included
INSTRUCTIONS
Put the rice in a medium saucepan with the rice vinegar and 3 cups water. Bring to a boil, then lower to a steady simmer, cover, and cook undisturbed until rice is tender and the water is absorbed, about 20 to 25 minutes. When the rice is cooked, remove the pan from the heat and keep covered.
Rinse the eggplants and poke a few holes in the skin with a fork. Turn on your broiler, put the eggplants on a baking sheet, and put them in the oven, close to the heat source. Cook, turning occasionally, until both eggplants are evenly charred and softened, about 25 minutes. Remove baking sheet from the oven and set aside.
While the eggplants cook, make your sauce. Put the sugar, soy sauce, mirin, and ¼ cup water in a small saucepan over medium heat — don’t stir! Bring to a simmer, watching constantly so it doesn't boil over. Simmer until it’s thick enough to coat the back of a spoon, 5 to 6 minutes. Fill a medium pot with a few inches of water and a pinch of salt. Set to boil, to steam the gai lan later.
When the eggplants are cool enough to handle, cut the stems off and discard them. Split the eggplants in half. Gently scoop out some of the seeds from the halves with a spoon — don’t worry about getting all of them, just the ones in the very center. Brush the eggplant halves generously with the sauce.
Rinse the gai lan and put it in the pot with the boiling water. Steam until tender and bright green, about 3 to 5 minutes. Meanwhile, add the edamame to your brown rice, and put the cover back on for a few minutes. Use a fork to fluff the edamame and rice. Drain the gai lan, and toss it with the sesame seeds; season to taste with salt and pepper.
Put a scoop of the edamame sticky rice into a bowl or on a plate. Top with the broiled eggplant “unagi”. Serve with the sesame gai lan on the side, and pass any remaining kabayaki sauce around at the table. Itadakimasu (let’s eat)!