If you have been following me (thank you♥), you probably didn’t expect to see a new post today because I’ve been posting just 3 days a week for the past two months. Since I started blogging this past January, I had so much to do besides just “posting” my recipes. I didn’t know how much time and effort are required to keep up a decent, good-content blog. Posting 3 recipes a week definitely reduced my stress over the past 2 months. Now I have more recipes that are waiting to be published, so it’s time to share them with you!
I usually keep one package of Unagi in the freezer in case I need to make a quick dinner. If you are tired of the regular Unadon (Unagi Donburi), this might give you an interesting twist to the original version. I used Shiso leaves which provide a great accent to the combination of Unagi and eggplant and plays an important role. I hope you will enjoy this quick yummy dinner.
Ingredients:
- 1 long Chinese eggplant, cut into 2” strips right before you cook
- 1 pkg Unagi, cut into 1” pieces
- 2 Tbsp. water
- 2 Tbsp. cooking sake
- Unagi Sauce (or 1 Tbsp. Mirin + 1 Tbsp. Soy Sauce)
- Shiraga-Negi for garnish
- 5 Shiso leaves for garnish, chiffonaded
- Shichimi (seven flavor chili powder) (optional)
Instructions:
- In a non-stick frying pan, heat oil on medium high. Cook the eggplant until one side is nicely browned then turn it over to cook the other side.
- Put the Unagi on top of eggplant and add water and cooking sake. Immediately cover with a lid and cook for 1 minute.
- Open the lid and let the remaining liquid evaporated.
- Add the Unagi Sauce. Coat the eggplant and Unagi with the sauce.
- Put rice in a serving bowl and transfer the eggplant and Unagi on top of the rice. Garnish with Shiraga-Negi and Shiso leaves. If you like spicy food, sprinkle with Shichimi. Enjoy immediately.
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 27 comments… read them below or add one }
This sounds absolutely delicious! I’ve got some unagi in the freezer that’s just waiting to be turned into this! =)
Hi Peggy! Nice! I need to re-stock mine.
I wish I liked unagi cause this looks so good! I know- I’m a bad Japanese girl, it gets worse cause I don’t like Teriyaki either! LOL (Ate too much of it growing up) Maybe I can use chicken or tofu instead?
Hahaha Lindsey…. Sure you can swap the ingredients although the combination of unagi/eggplant/shiso is amazing in this recipe. I have to find something that you would like!!!
Wow, Jon would REALLY love this dish – his two favorite ingredients! I love unagi and am starting to warm to eggplant. I will be saving this recipe for the future! And I’ll be sure to have Jon get back to you about a good Filipino restaurant in the Bay (he’s Filipino; I’m Chinese)!
Hi Jackie! If you like Unagi, I hope you will try Unagi Chazuke in my recipe. By far, that’s our favorite Unagi recipe. It’ll blow you away, seriously. I ate Unagi from childhood, but when I had Unagi Chazuke, no more Unagi Donburi! Looking forward to Jon’s suggestion.
Oh never mind – found your answer! Thanks!
Nami,
just to say how much I love your blog and your gorgeous recipes. So much to learn from you! It would be a great honour to pass on some awards your way.
http://madaboutmacarons.com/archives/2338
Cheers!
Thank you Jill. I’m very honored that you were thinking of me! Congratulations on your book!
This sure look delicious, eggplant and unagi…speaking of which I still have a pack of unagi in my fridge, will have to try this dish soon. Great pictures as well. Have a great week ahead
Hi Juliana! I didn’t realize there are so many foodie bloggers having Unagi in fridge/freezer! What a nice surprise. You too, have a nice week ahead!
unagi is my husband’s favorite
I’m so envious you can buy domestic Unagi… I can only buy a packaged Unagi (mostly made in Korea/China) here. いいねぇ！
Ok, I need 4 servings to go, please ; )
Mika-san, maybe next time if you visit me!
This sounds really yummy. I need to find some of these ingredients here! Perhaps a trip to Jerusalem or Tel Aviv is in order to stock up at the specialty food market
Thanks Beth! I hope you can find some Japanese ingredients in Israel. When I started to try Indian food (my Indian neighbor’s influence), I enjoyed shopping in Indian store. But I could get lost finding things I need. Well it’s always fun exploring new territory. Enjoy!
I’m like Lindsey – bad Japanese girl that doesn’t really eat unagi unless it’s in little bitty pieces so I can’t tell I’m eating it. But really, this dish is making me reconsider.
Where do you find frozen unagi? Does it have a fishy flavor?
Jamie! You too!? But I see my kids becoming that way too… Lately my son started to ask me, “why do we need to say Itadakimasu?” I’m sure there are a lot of these conversations coming up. Sounds familiar? Hehee. Frozen Unagi can be found in Japanese or Chinese markets, at least around here. Try to invest a little more money on good Unagi. We tried cheaper one (not made in Japan) and the skin of Unagi was so chewy and horrible. Japanese Unagi usually don’t have those rubbery thick skin, but they are hard to find or more expensive. Unagi in Japan is not cheap, so it sort of makes sense. We like to use Tare (Unagi sauce) and I don’t notice it has a fishy flavor.
This one is a keeper too..love your photos, and the recipe…
Thank so much for sharing..I am looking forward for more of your tasty recipes:)
Thanks Sandra! Me too. Your facebook teaser always excites me!
I love love LOVE Unagi
but I’ve never tried making it at home. Maybe it’s time to get some and try this yummy recipe, thanks!!!
I think you can eat Unagi much cheaper at home. Unagi’s quality in Japanese restaurants in the US is… not so special. You can buy Unagi (packaged Unagi is “always” pre-cooked so you need to just heat up) and make at home. I would recommend “made in Japan” but you may not find if the market is small. If so, “made in Korea” is better than “made in China” – that’s from my experience from buying both kinds (no offense).
I’m getting such an education, thank you Nami. It’s about time I expanded my horizons!
Thanks Sandra! I’m getting good education about baking from your site. Hopefully soon you will see some sweets here! (oops can’t promise… =P)
My hubby will love this! The eggplant is definitely a nice addition. Only problem is that it is not easy to get unagi where I live.
Hi Biren! In Japan we buy freshly broiled Unagi at store, but here in the US, I have to buy a pre-packaged Unagi (cooked) and broil it in the oven. These are imports from Korea and China, so I wish you could find the similar package where you live too. That’s too bad you can’t find them.
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