Eggplant Unagi Recipe with Sweet Soy Teriyaki Sauce

This eggplant unagi recipe pairs tender eggplant with sweet soy teriyaki sauce for a savory vegan Japanese dish that’s easy to make at home.

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 125kcal

Prepare the Eggplant: Start by slicing the eggplant lengthwise into long strips that resemble traditional unagi fillets. Lightly score the flesh in a crosshatch pattern without cutting through the skin. This simple step helps the eggplant cook evenly and allows the vegan unagi sauce to soak in, enhancing flavor.
Make the Marinade: In a small bowl, whisk together vegan soy sauce, teriyaki sauce, and vegan fish sauce to create a rich, savory marinade similar to classic unagi sauce. Brush the mixture generously over the eggplant strips, coating both sides so they absorb the sweet, savory flavors.
Pan Cook the Eggplant: Heat a thin layer of vegetable oil in a non-stick pan over medium heat. Place the eggplant strips, skin-side up, in the pan and cook until the flesh is golden and tender. Flip the strips and continue cooking until the skin side lightly crisps. Brush or spoon more marinade into the pan as the eggplant cooks so the sauce thickens and coats the surface with a glossy glaze.
Serve the Eggplant Unagi: Once the eggplant unagi is tender and caramelized, transfer it to a bowl of warm rice. Spoon any remaining sauce over the top, then finish with chopped spring onions and a sprinkle of sesame seeds for a flavorful vegan unagi don.

For an extra tender texture, you can steam the prepared eggplant strips first. After slicing and scoring the eggplant, place the strips in a steamer over boiling water and steam for a few minutes until they begin to soften.
Remove the eggplants from the steamer, brush them with the soy sauce, teriyaki, and vegan fish sauce mixture, then cook them in a lightly oiled pan over medium heat until the marinade thickens, becomes sticky, and caramelizes.
This method creates an especially silky texture while still giving the eggplant that glossy vegan eel finish. Serve the cooked eggplant unagi over rice, garnished with spring onions and sesame seeds.

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!