Craving the savory richness of unadon, but sticking to your plant-based lifestyle? Look no further! This vegan unadon recipe delivers all the umami goodness of a traditional eel rice bowl, without any of the animal products. We'll create a deliciously smoky and tender "eel" using readily available ingredients, transforming a simple bowl of rice into a culinary masterpiece. Get ready to experience a satisfying and flavorful meal that’s both ethical and incredibly delicious.
Forget complicated techniques and obscure ingredients; this recipe is surprisingly simple and perfect for weeknight dinners. We'll guide you through each step, from preparing the flavorful vegan "eel" to assembling the perfect rice bowl. Ready to embark on this exciting culinary journey? Let's dive into the step-by-step process below!
Tools Needed
- Stove
- Baking rack (optional)
- Frying pan (optional)
- Grill oven (optional)
- Toaster oven (optional)
- Microwave (optional)
Ingredients
- Eggplant
- Soy sauce
- Mirin (sweet rice wine)
- Sugar
- Kizami nori (chopped nori)
- San Sho (Japanese pepper)
Step-by-Step Instructions
Step 1. Prepare the Eggplant
- Make a few holes in the eggplants to prevent them from exploding. Make an incision around the stem end.
- Roast the eggplants. You can place them directly on the stove, on a baking rack, in a frying pan, grill oven, toaster oven, or microwave. Roast until the skins get wrinkly and tender.
- Let the eggplants cool until you can handle them, then remove the skins.
- Make an incision lengthwise and open the eggplant.
Step 2. Make the Unagi Sauce and Cook the Eggplant
- Heat soy sauce, mirin, and sugar until it begins to bubble.
- Add the eggplant to the sauce and cook until the liquid is gone.
Step 3. Assemble the Rice Bowl
- Serve the eggplants over a bowl of rice topped with kizami nori.
Step 4. Garnish and Serve
- Sprinkle with san sho pepper, if desired.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- The texture of the eggplant should be very tender.
- This recipe is perfect for saving money or for vegetarians.
Nutrition
- Calories: 250-350
- Fat: 5-10g
- Carbs: 40-55g
- Protein: 5-8g
FAQs
1. Can I use different vegetables in the mock eel?
Absolutely! Feel free to experiment with mushrooms, zucchini, or even eggplant to adjust the texture and flavor.
2. What's the best type of rice to use?
Short-grain Japanese rice is traditional for unadon, but any short-grain rice will work well.
3. How can I make this recipe gluten-free?
Ensure your soy sauce and any other seasonings are gluten-free. Tamari is a great gluten-free soy sauce alternative.
This vegan unadon recipe proves that delicious and satisfying meals can be both cruelty-free and incredibly flavorful. Enjoy this comforting and easy-to-make bowl as a satisfying weeknight dinner or a special treat. Now go forth and create your own delicious, plant-based version of this Japanese classic!