Better than Eel!
This 15-Minute Kabayaki Eggplant will blow your mind.🍆 Sweet, savory, and melt-in-your-mouth delicious!
Love the rich, caramelized flavor of unagi (BBQ Eel) but want a plant-based option or a budget-friendly weeknight meal? We’ve got you covered. 🙅♀️✨ By coating the eggplant in potato starch and pan-frying it, you get a slightly crispy exterior and a super tender, "meaty" interior that absorbs every drop of that irresistible, sweet soy sauce glaze.
15 minutes
Mai Gohan
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 Japanese eggplants (large-sized)
- 0.5tbsp white sesame seeds
- 2tbsp potato starch (katakuriko)
- 4tbsp cooking oil (for pan frying)
- A2tbsp soy sauce
- A2tbsp sugar
- A1tbsp mirin
- A1tbsp cooking sake
- A0.5tbsp vinegar (adds a refreshing balance)
DIRECTIONS
- 1
Prep the eggplant: Cut off the stems and slice them vertically into 1/4-inch-thick (5-7mm) pieces. Then cut them in half horizontally. Soak them in water for 5 minutes, then drain and pat completely dry with paper towels.
- 2
Coat: Place the eggplant slices and potato starch in a plastic bag. Shake well until all of the pieces are evenly coated.
- 3
Pan-fry: Heat the oil in a frying pan over medium heat. Place the eggplants skin-side down. Cook for approx. 3 minutes on each side until golden and tender.
- 4
Glaze: Reduce to low heat. Pour in the mixed Kabayaki glaze (A). Sprinkle the sesame seeds on top and quickly toss to coat the eggplants. Keep cooking until the sauce thickens and becomes glossy. Turn off the heat.
- 5
Serve: Serve immediately over a bowl of steamed rice!
RecipeID
1212
Tips & Notes
This recipe used long Japanese eggplants (長茄子・naga-nasu).
→ If using long eggplants, use 2 and cut them in half crosswise.
→ If using regular-sized Japanese eggplants, you will need about 3. You don't need to cut them crosswise; just cutting them lengthwise is fine.
→ Japanese eggplants are different from globe eggplants; they have thinner skin and cook down to a silky texture.
The sauce burns easily, so reduce the heat to low and simmer briefly to coat the eggplants evenly.
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.