The sweet caramelized silkiness of a Homemade Vegan Unagi Don (Eggplant Kabayaki) うなぎ丼 is irresistible with a sticky, savory sauce. This easy plant-based Japanese grilled eel rice bowl will melt and explode in your mouth with umami flavours in just 15 minutes! Dust it with green onions, sesame seeds, and nori flakes to make it look like the real deal!
Jump to:
- What is Unagi Donburi?
- Is Unagi Sauce Vegan?
- What Is Kabayaki Sauce?
- Difference between Teriyaki Sauce and Kabayaki Sauce
- The Secret Seasoning: Sansho Pepper
- How To Make Vegan Eggplant Unagi Kabayaki?
- What Type of Eggplants to Use?
- Eggplant Benefits
- Vegan Unagi Don Recipe Ingredients and Substitutions
- How To Cook Eggplants for Japanese-Style Vegan Unagi
- Prepare The Vegan Unagi Sauce
- How To Glaze Eggplant Unagi
- What To Serve With Vegan Unagi Rice Bowls
- Easy Vegan Unagi Don (Eggplant Unadon) うなぎ丼
What is Unagi Donburi?
The Japanese grilled eel rice bowl is called Unagi Donburi, Unagi Don, or Unadon, and it is prevalent in Japan. It is one of my favourite dishes to order at Japanese restaurants.
Sometimes, when the unagi is served in a fancy lacquered square box, jubako (重箱), it is called Unaju (鰻重).
Since the Edo period, Unagi no Kabayaki (蒲焼) aka grilled eel, has been a popular way to cook seafood (1603 - 1868). The ingredient is first gutted, split, boned and butterflied before marinating in a sweet kabayaki sauce.
Unagi no kabayaki is served over freshly steamed sushi rice. If you serve the grilled Japanese eel separately, it is called nagayaki.
Is Unagi Sauce Vegan?
Fortunately, the traditional eel sauce is vegan and can be made with household pantry staples.
It is called "eel sauce because it is often used to glaze Japanese freshwater eel.
What Is Kabayaki Sauce?
Kabayaki sauce is a sweet soy sauce glaze used to coat fish. The unagi sauce is vibrant, sweet, savory and sticky. When cooked, it is subtly caramelized.
The homemade unagi sauce is easy to make with just four ingredients: dark soy sauce, mirin, sake or rice wine and brown sugar.
Typically the golden ratio is 1:1:1:1 for each component. Feel free to adjust the ratios to your own desire. Personally, I prefer the sauce to be less salty and would use a ½ ratio.
Traditional kabayaki sauce may also include eel bones and eel skin.
Difference between Teriyaki Sauce and Kabayaki Sauce
The two Japanese sauces are basically the same. They are both made with soy sauce, sake, sugar and mirin.
However, the "tare sauce" is reserved for ingredients like chicken, yellowtail hamachi, or tuna in Japanese cooking. While the Kabayaki may include eel, sanma saury fish, iwashi sardines.
The Secret Seasoning: Sansho Pepper
To add an extra kick to your grilled unagi, sprinkle ground Japanese sansho pepper on top of the eggplant.
Sansho peppers are similar in taste to Sichuan peppercorns but lighter and have a hint of lemony flavour that is addictive.
Sansho is an essential ingredient for those who crave authentic Japanese cooking. The extra spice adds brightness and reduces the richness of oily eels.
How To Make Vegan Eggplant Unagi Kabayaki?
Traditionally, eels are inexpensive and an everyday meal. However, due to the eel population becoming endangered and shortages, eels are becoming more expensive and non-sustainable.
Alternatively, other dietary choices prevent them from eating fish.
So whether your preference is to consume plant-based only foods or are simply a fan of eggplant, you will know that this nightshade vegetable is the perfect plant-based fish alternative.
Eggplants are fantastic eel substitutes for a vegan version of unagi don because of their silky and creamy texture. Glazed and grilled eggplants with unagi Kabayaki sauce, it shockingly resembles so much the real thing!
Some people also use firm tofu as an eggplant variation, but it doesn't nearly come as close as peeled eggplant.
What Type of Eggplants to Use?
What is the difference between Japanese eggplant and regular eggplant? Choose long, dark purple eggplants for this vegan unagi don (eggplant kabayaki) recipe.
However, if you do not see this at the Chinese grocery stores and local Asian market, opt for Japanese eggplants that are slightly smaller and stubbier.
Both eggplant varieties are excellent for grilling, braising and stir-fry.
American eggplants are also known as globe eggplants. They are darker and wider with my girth.
Just choose one that is fresh and readily available. This vegan unagi don eggplant kabayaki is an easy recipe that is super forgiving!
Eggplant Benefits
Is eggplant a superfood? Eggplants are considered a superfood because of their low calorie and sodium profile. This purple vegetable is an excellent source of antioxidants and minerals, flavonoids (Vitamin P), dietary fibre, potassium, and B vitamins.
Vegan Unagi Don Recipe Ingredients and Substitutions
- Eggplants
- Dark Soy Sauce
- Sake or Rice Wine
- Brown Sugar
- Mirin
- Ground Sansho Pepper (optional)
- Sesame Seeds for garnish (optional)
- Furikake seasoning for garnish (optional)
- Finely Chopped Green Onions for garnish (optional)
- Sesame Oil (optional but I find it adds a nice smokiness to the profile)
How To Cook Eggplants for Japanese-Style Vegan Unagi
There are a few ways to prepare the eggplants. You may want to cook the eggplant in a microwave or oven.
Microwave Method:
Eggplant usually takes a long time to cook or uses a large amount of oil. Cooking eggplants in the microwave is an excellent shortcut to softening eggplant quickly, leaving them tender and creamy. This classic preparation is ready in just 8 minutes to use today's recipe.
Rinse and cut in half lengthwise. Cut the eggplants into 5" chunks if it doesn't fit in the dish.
With a fork or toothpick, poke a few holes all around the eggplant.
Place the eggplants in a microwave-safe dish (I like using the Anyday dish and cover with the lid and knob lifted)!
Cook in the microwave for 8 minutes or until eggplant is tender.
Steam Method:
Place eggplants in a steamer and steam for 5 to 6 minutes or until tender, flipping halfway.
Oven Method:
Alternatively, you may want to roast the whole eggplant on a baking sheet in the oven at 400 degrees F for 30 minutes or until the eggplant is tender.
Pro Tip: Peel the eggplant after being cooked and cooled down. Gently split, butterflied and peel the eggplant skin back. Score the eggplant unagi a few times.
Alternatively, some prefer to cut off the stem of the eggplant and peel the skin with a vegetable peeler.
Stovetop Method:
Heat oil in a nonstick skillet at medium-high heat. Once the oil is hot, place the eggplants with the seed side down. Sear the eggplants for 6 minutes or until golden brown, flipping halfway.
Cooking eggplants on the stovetop adds a nice malty, smoky flavor but requires a little bit more oil from time to time to prevent burning. You can also use a butane kitchen torch.
Prepare The Vegan Unagi Sauce
While the eggplants are cooking, prepare the vegan unagi kabayaki sauce ingredients (sake or rice wine, mirin, dark soy sauce and brown sugar0) together in a small bowl. Set aside.
Once the eggplants are cooked and skins removed, it is time to glaze the vegan unagi eggplant stripes.
How To Glaze Eggplant Unagi
In a nonstick frying pan, heat vegetable oil at medium high heat.
Add peeled eggplants (seed side down) and gentle sear until golden brown. Skip this step if the eggplants was cooked using the stove top method.
Add in vegan unagi sauce and evenly coat the eggplant strips. Reduce the sauce to desired consistency. Basting the eggplants frequently.
Serve and enjoy over a bead of rice freshly cooked from the rice cooker.
Garnish and sprinkle ground sansho pepper, sesame seeds, Furikake seasoning, nori flakes or finely chopped green onions for the ultimate unagi bowls to impress your vegan friend.
Alternatively, you may want to serve the grilled Japanese vegan eel separately with a bowl of white rice and nori side dishes. It is one of the best way to entertain with easy recipes like this!
What To Serve With Vegan Unagi Rice Bowls
Air Fryer Salt and Pepper Tofu 氣炸鍋椒鹽豆腐
Homemade Vegan Egg Drop Soup 蛋花湯
Easy Vegan Fried Rice with Mushrooms 生炒牛肉飯 (素食)
If you enjoyed ike this vegetarian unagi recipe, add this family-style recipe to your easy weeknight meal menu! Also, check out our Chinese Braised Eggplant 紅燒茄子! I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.
PrintEasy Vegan Unagi Don (Eggplant Unadon) うなぎ丼
The sweet caramelized silkiness of a homemade vegan unagi don (eggplant kabayak) うなぎ丼 is irresistible with a sticky, savory sauce. This easy plant-based Japanese grilled eel rice bowl will melt and explode in your mouth with umami flavours in just 15 minutes! Dust it with green onions, sesame seeds, and nori flakes to make it look like the real deal!
- Prep Time: 8
- Cook Time: 10
- Total Time: 18 minutes
- Yield: 2 people 1x
- Category: Main Dishes
- Method: Pan Fry
- Cuisine: Japanese
- Diet: Vegan
Ingredients
- 2 medium eggplant
- 2 tbsp Dark Soy Sauce
- 2 tbsp Sake or Rice Wine
- 2 tbsp Brown Sugar
- 2 tbsp Mirin
To Serve (optional)
- Freshly steamed bowl of rice
- Ground Sansho Pepper
- Sesame Seeds for garnish
- Furikake seasoning for garnish
- Finely Chopped Green Onions for garnish
Instructions
- Wash and dry eggplants with a kitchen towel. With a fork or toothpick, poke holes into the eggplant. You may want to keep the skin on and peel it after it has been cooked, or remove the skin with a vegetable peeler ahead of time.
- Microwave Method: Cut eggplants in half lengthwise. Cut the eggplants into 5" chunks if it doesn't fit in the dish. Place the eggplants in a microwave-safe dish (I like using the Anyday dish and cover with the lid and knob lifted)! Cook in the microwave for 8 minutes or until eggplant is tender.
- Steam Method: Place eggplants in a steamer and steam for 5 to 6 minutes or until tender, flipping halfway.
- Oven Method: Roast whole eggplants on a baking sheet in the oven at 400 degrees F for 30 minutes or until the eggplant is tender.
- Stovetop Method: Heat oil in a nonstick skillet at medium-high heat. Once the oil is hot, place the eggplants with the seed side down. Sear the eggplants for 6 minutes or until golden brown, flipping halfway.
- While the eggplants are cooking, prepare the vegan unagi kabayaki sauce ingredients (sake or rice wine, mirin, dark soy sauce and brown sugar0) together in a small bowl. Set aside.
- Once the eggplants are cooked and skins removed, it is time to glaze the vegan unagi eggplant stripes.
- In a nonstick frying pan, heat vegetable oil at medium-high heat.
- Add peeled eggplants (seed side down) and gentle sear until golden brown. Skip this step if the eggplants was cooked using the stove top method.
- Add vegan unagi sauce into the nonstick pan with the seared eggplants. Evenly coat the eggplant strips.
- Reduce the sauce to desired consistency. Basting the eggplants frequently.
- Serve and enjoy over a bead of rice freshly cooked from the rice cooker.
- Torch the eggplant with a butane kitchen torch to add an extra caramelized smoky flavor if desired
- Garnish and sprinkle ground sansho pepper, sesame seeds, Furikake seasoning, nori flakes or finely chopped green onions for the ultimate unagi bowls to impress your vegan friend.
Nutrition
- Serving Size: 1 plate
- Calories: 224
- Sugar: 40.1 g
- Sodium: 1504.6 mg
- Fat: 0.2 g
- Carbohydrates: 45.6 g
- Fiber: 2.6 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Sharing
I'm sharing this recipe for Summer Party Recipes with Tin and Thyme for #CookBlogShare.
Pin the above image to your Vegan Recipe Pinterest Board to bookmark this page. We are so excited to share our recipes with you!
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- Vegan Stuffing
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- NeNe Chicken Vancouver
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Priya says
Love this recipe! It's easy and yummy!
Nancy says
This one is super flavourful!
Swathi says
This vegan unagi don looks delicious I would love to try a taste test.
Nancy says
I would love to see you do a mukbang of the taste test too!
Dee Broughton says
What a great vegan take on unagi. And thank you for the thorough instructions! Bookmarking.
Nancy says
Hi five to team vegan unagi!
Natalia says
My family could eat Asian food every day, it's total comfort food for us and easy to make too. I haven't tried to make Unagi Don before, so it will be a surprise for them!
Nancy says
I can't wait to hear what your family thinks about this vegan unagi don!
Mandy Applegate says
I’d never tried this before and it was delicious - eggplant Ugandan is now on my menu!
Nancy says
Awesome!!! I can't wait to see you make this! Don't forget to tag us #instanomss!
Andrea says
such a yummy eggplant dish!
Nancy says
Thanks so much Andrea!
Mitch says
I love how simple-yet-delicious this recipe was! Definitely will be making it again. Thank you!
Nancy says
Thanks Mitch! I'd so glad it was a hit!
Helen at the Lazy Gastronome says
My family really enjoyed this dish, even my husband who doesn’t usually like eggplant.
Nancy says
This recipe totally doesn't taste like typical eggplants. I'm so glad it pleased your hubby!
Andréa Janssen says
What a delicious Recipe! Thank you for sharing it!
Nancy says
THanks Andrea - so happy that you are a fan!
Stine Mari says
I can never say no to a savory, sticky sauce!
Nancy says
I don't blame you! It's pretty addicting!
Erin says
This Easy Vegan Unagi Don recipe was so interesting and delicious! Thanks for the great recipe!
Nancy says
Enjoy!
Katie says
Love this vegan unagi don so much! It's full of flavor and the perfect meatless recipe!
Nancy says
THanks!! glad your enjoyed this easy recipe!
Jacqui says
Such a great recipe - really brings me back to japan!
Nancy says
Hopefully you can to go to Japan soon again!
Katie says
this vegan unagi is incredible!! Love all the different methods for making it!
Nancy says
I tastes just like the real deal!
Andrea says
love a good eggplant dish! turned out so good!
Nancy says
Thanks so much Andrea
Tina says
What a great way to use eggplant! This sauce truly is irresistible.
Nancy says
Thanks Tina~ I'm so glad you loved it!
Michelle says
Wow, this is such a creative recipe! Loved it!
Nancy says
It's a great plant based vegan option to traditional Japanese rice bowls!
Lucas says
This recipe looks incredible! Can't wait to try this tomorrow.
Katie says
This unagi looks incredible!! Can't wait to make this vegan recipe!
Kyleigh says
Such a great way to use eggplant!
Marcellina says
Eggplant is one of my fav vegetables and I can't wait to try this recipe. Looks amazing and the flavor combination is so appealing! Thanks for all the tips.
Andrea says
this eggplant dish turned out incredible! so so good!
Ana says
I love this vegan take on unagi. It's the perfect replacement!
Pam says
This is our favorite way to eat eggplant!
Andréa Janssen says
This recipe looks so delicious. Thank you for sharing.
Sue says
Easy, fast and delicious - this is the best kind of meal!
Cindy says
I love this idea and will be making it with friends
Alexandra says
Such a delicious recipe that I could make over and over!
Emily says
This was so delicious, we loved the umami flavors and how the flavors came together!
Holly says
Love this creative recipe! This would pair well with rice.
Carrie says
I am not a fan of eels so I love this eggplant version! Lots of flavour but a nice simple recipe.
Jo Keohane says
I love anything Eggplant and always up for trying something new. Delicious flavors here, thanks for posting.
Cat | Curly's Cooking says
I've recently discovered a love for eel sauce and am very happy that it doesn't actually include fish because I don't like most fish. This recipe is absolutely perfect for me and looks so delicious.
Rebecca Smith - Glutarama says
great recipe idea to add to my collection, I often get aubergine in my veggie boxes and never know what to do with them as I find them so bland, this is a great way to add flavour.
Kate - Gluten Free Alchemist says
This sounds delicious. I love aubergine and it's always great to find a new recipe. Unique and delicious x
Lesley says
I love eggplant so I'm going to have to give this simple recipe a try. It sounds fresh and delicious.
Janice says
What a great way to really add flavour to eggplant.
Terri says
We love Japanese food and cannot wait to try this! I love that it's so exotic, but I can make it at home!
nancy says
i love eggplants but this recipe is next level! I can't believe you made this fake unagi so real ! It's super tasty and the texture is great!
Asha says
Eggplant and unagi sauce is such a great flavour bomb combo! Delicious rice dish, would make again.
Addie says
So hearty and flavorful.
Sabrina says
So so good! I’ll definitely make this eggplant recipe again!
Swathi says
This eggplant sounds yum. I would love to give it a try I have all the ingredients in my hand and eggplant also.
Danielle says
Ive been wanting to make this for so long and I happened on your recipe. I am so looking forward to making it tomorrow, buying the ingredients tonight.
Jen says
I sub a light soy sauce because I ran out of dark and it is still good. It is a delicious vegan meal. I plan to make it again and make sure I have dark soy sauce for this vegan unagi.
Michelle says
I wish someone would make this for me all the time, it's soooo good!
Vanessa says
I love this eggplant version! I sometimes struggle trying to figure out what to make with eggplant so I'm so happy to now have this recipe in my arsenal.
Colleen says
Just came back to say I made this recipe again, and it was just as delicious as the first time.
Joss says
The eggplant in this recipe is such a good vegan alternative to the eel, especially where sustainability is concerned. The sauce is lovely, thank you!
Keri says
Thanks so much for this vegan version of unagi don. Really delicious and satisfying, plus super easy to make.
Agnieszka says
Loved this recipe! Such great flavors.
Melanie says
Love the sweet and savory umami flavors - thank you for a lovely recipe!
Jacqui says
More than a decade ago I visited Japan and had some unagi, since then I turned fully vegan and never had the chance to have it again, so this recipe truly excited me! It’s of course eggplant and not eel, but it’s still SO SO good and definitely fixed my unagi don cravings I had for years. Thank you so so sooo much for sharing this!!
Jessica says
This was spectacularly delicious!
Colleen says
My husband normally isn't a fan of eggplant, but he loved this recipe. Thanks for sharing!
Anaiah says
Such a creative way to use eggplant. I'm all for it! Definitely satisfies those unagi cravings.
Choclette says
Can't wait to try your unagi don. I'm always looking for new aubergine recipes and I've never had this before.
Katie says
This is so delicious! Love how simple and delicious it is!
Marina says
I learn so much from you and your recipes. Thank you for delicious meal!
Rebecca says
Delish! We all love eggplant and this is a great way to use it. Thanks for the recipe.
Nora says
Looks so delicious! Will definitely try it out soon!
Alexandra says
A fantastic way to prepare eggplant!
Jan says
I love eggplant anything and this was so much yum!
Freya says
I made just the sauce to have with rice and some steamed veg and it was sooooo good!
Andrea says
Yum! Looks so good!
Kyleigh says
This was absolutely delicious!!
Andy says
this eggplant dish turned out delicious! so tasty and everyone loved it!
Sunrita says
I have learned so much from your post . Thank you for explaining the sauces in detail.
Leah says
This recipe is so delicious! My non vegan family even loved it!
Gina Abernathy says
Sounds amazing and I can't wait to try this with my family.
Shilpa says
This looks so delicious and flavourful. Will make it soon!
Julia says
This is such a genius vegan recipe, love it!
Jen says
The best way to eat and enjoy eggplants 🙂
bobbie says
I love that you give multiple cooking methods! It really helps someone that is short on time and needs the quickest option!
Bianca says
Seriously the best way to eat egg plant! Sooo delicious
Andrea says
love this vegan version so much! it was delicious!
Genevieve says
I've always wanted to know how to make Unagi, my hubby loves it! Now I know, thanks for the recipe, it looks delicious!
Kat says
Eggplant never tasted so good!
Sue says
This sauce gives eggplant a whole different flavor!
Cindy Mom the Lunch Lady says
I've never been brave enough to try eel when we go out to an Asian restaurant. I could definitely enjoy this vegan version!
Jess says
Such a delicious recipe!
Melinda says
A great balance of sweet and savory. Thanks for sharing!
amanda says
This eggplant was delicious, such good flavor. Thank you for the recipe!
Angela says
Great flavor!
Lizet says
I found sansho pepper and furikake. All the extra things made it even more delicious!
Lilly says
I'm loving the flavors of this recipe! The eggplant was so tender!
Jerika says
I love eggplant!:) I'm so excited to try this recipe. Yum! What I love about this Homemade Vegan Unagi Don is that it's ready in just 15 minutes.:) Can't wait to dig in on my rice with this. Thanks!
Nancy says
The sweet sticky sauce is excellent with rice!
Katie says
The flavor of this recipe is incredible! Perfectly sweet and savory!
Lucy says
This vegan unagi don is another of your recipes which is so quick and easy to make yet so delicious and packed full of flavour.
Grace Tejero says
This is an awesome recipe! Never thought that eggplants can be used like this. Thanks!
Ruth says
Delicious and so easy to make. Even my kids loved this recipe!
Agnieszka says
What a great way to use eggplant! We loved this vegan rice bowl!
Alexandra says
I absolutely love eggplant, and this recipe was delicious. A wonderful, flavoursome dish.
Jan says
thank you for a simple and easy to follow recipe. It was so flavoursome
Jessie says
My husband and I loved the rounded flavors of this eggplant! This veggie sometimes gets overlooked, but not in this delish recipe!
Kayla DiMaggio says
yum! This was so delicious! Pre vegan I loved unagi and this was the perfect replacement!
Peter says
The unagi kabayaki sauce was so simple and delicious! And I already had all the ingredients in my pantry!
Katie says
This recipe is delicious!! I've been looking for more eggplant recipes recently, and this was perfect!
Natalie says
I didn't know all the benefits of eggplants. Love your healthy and delicious recipes!
Jean says
I like that I can enjoy a vegan version of unagi, it goes well with rice too.
Grace Tejero says
I can't wait to make this! Thank you for the idea! Great way to use eggplant 🙂
Christina says
This looks amazing! I never thought to use eggplant like this!