Vegan Unagi – Cơm Lươn Nhật Chay
Vegan Unagi - Cơm Lươn Nhật Chay
By Helen Le Published: February 1, 2022
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 20 mins
- Yield: 1 - 2 Servings
Unagi (grilled eel rice bowl) in a vegan version. Glazed with a sweet soy tare sauce, and then grilled over charcoal to caramelized perfection, the eggplant is served over a bed of rice.
- To prep the eggplants: remove the stem and peel. Cut in half. Then make a cut lengthwise half way through the eggplant. Soak in salted water to prevent darkening. Place the two halves into a bowl, add a dash of water then microwave for about 2mins at 800W until they can be poked through with a stick. Leave to cool.
- Open it out at the cut to make it into a steak. Tap the knife gently in a criss cross pattern on both sides of the eggplant. This will resemble the outer look of the Japanese eel, as well as help them to absorb the seasonings better.
- In a pan, heat up some vegetable oil, pan-fry the eggplants until achieving great sheer on both sides (you can dust the eggplants with a little bit of flour before pan-frying). Transfer to a plate.
- In the same pan, add the cooking wine and sugar. Shake the pan gently over medium heat until the sugar is completely dissolved and most of the alcohol is evaporated. Add the soy sauce, shimmer over low heat (for about 3-5mins) until the sauce is thickened.
- Transfer the eggplant back to the pan, coat well with the shiny and glossy sauce. Turn off the heat.
- The plant-based unagi is served over a bed of hot steamed rice. Garnish with some dried seaweed, roasted sesame seeds and chopped leek (optional).
Vegan Unagi – Cơm Lươn Nhật Chay – Watch how to make it on Youtube