Grilled Eggplant “Ungai” Don Rice Bowl Recipe

When I lived in Kyoto during college, I often passed by a tiny Unagi restaurant tucked away on a side street. I don’t remember the name anymore, but I can still remember the donburi they served — fluffy rice topped with tender grilled eel, brushed with sweet-savory tare sauce, and finished with a generous layer of kinshi tamago (shredded egg crepes). That simple topping made the bowl extra special.

I’ve seen vegan versions of “Unagi Don” here and there recently, where eggplant replaces eel. The glossy, grilled surface and the way it soaks up the tare sauce really mimic the texture and look of traditional Unagi Kabayaki. I finally gave it a try — and it was both fun and satisfying to recreate that nostalgic Kyoto meal in plant-based form!

This recipe is quick, easy, and full of umami flavor. Even if you’re not vegetarian, it’s a delicious way to enjoy eggplant with Japanese-style flavors.

RECIPE

Servings: 2

Time: 30 min

Ingredients:

3 Japanese eggplants
2 eggs
3 tbsp Unagi sauce
2 tbsp Japanese mayo

3 tbsp cooking oil
Cooked rice (for serving)

Instructions:

Prepare the Egg Crepes (Kinshi Tamago):
Beat the eggs in a bowl.
Heat a non-stick pan with a touch of oil and cook the eggs into thin crepes.
Once cooled, slice into thin strips and set aside.
Prep the Eggplant:
Cut off the stems and peel the skin.
Wrap in plastic wrap and microwave for 2 minutes to soften.
Butterfly the Eggplant:
Carefully slice each eggplant lengthwise in a “kannon-biraki” (butterfly) style — cut down the center without slicing all the way through, and open it flat like a book.
Grill the Eggplant:
Heat some oil in a frying pan over medium heat.
Add the butterflied eggplant and grill until golden brown and lightly crisped on both sides.
Make the Tare-Mayo Glaze:
In a small bowl, mix together Unagi tare and mayonnaise.
Brush it over the grilled eggplant on the pan
Assemble the Donburi:
In a serving bowl, place a generous scoop of warm rice.
Top with kinshi tamago and arrange the glazed grilled eggplant on top.
Optionally, brush more sauce over everything, garnish with chopped green onion and roasted sesame seeds.

ingredients shopping

In Japan, Unagi (うなぎ) refers to freshwater eel, a delicacy that has been enjoyed for centuries. It's especially popular during the summer months for its rich flavor and perceived stamina-boosting properties. It’s most commonly served as "kabayaki" style, where the eel is: butterflied, grilled, then steamed, and finally grilled again while being basted in a sweet-savory tare sauce made from soy sauce, mirin, sugar, and sake. It’s glossy, tender, flavorful piece of eel with caramelized edges and a deep umami taste.

Cultural Notes:

A popular day to eat unagi is Doyo no Ushi no Hi (土用の丑の日), a midsummer day rooted in Japanese tradition, believed to combat heat fatigue with nourishing food.
Unagi is considered a luxury item in Japan due to its declining wild population and labor-intensive preparation process.

Variations:

Unaju (うな重): A more formal version of Unagi Don, served in a tiered lacquered box called a jubako.
Hitsumabushi (ひつまぶし): A Nagoya specialty where unagi is enjoyed three ways — plain, with condiments, and as ochazuke (with tea or broth poured over rice).

Notes & Tips:

Unagi Sauce Substitute: You can make a quick version at home with 2 tbsp each of soy sauce, mirin, sugar and 1/2 tbsp sake simmered together.
Vegan Version: Skip the egg crepes or replace with shredded tofu or a vegan egg substitute for a fully plant-based bowl.
Presentation Tip: Score the surface of the eggplant lightly before grilling for an even more “eel-like” look.

Why You’ll Love It:

This grilled eggplant donburi is a fun nod to traditional Unagi Don — rich in flavor but light and satisfying. It’s perfect for a summer dinner, meatless Monday, or when you're craving something nostalgic and Japanese.