Grilled Eggplant “Unagi” Don
Eggplant “Unagi” Don Recipe (Japanese Vegan Unadon Inspired Rice Bowl)
When I lived in Kyoto during college, I often passed by a tiny unagi restaurant tucked away on a quiet side street. I don't remember the name anymore, but I still remember the donburi they served—steaming rice topped with tender grilled eel glazed in sweet-savory tare sauce and finished with a generous layer of kinshi tamago. That simple addition made the bowl feel extra special.
Recently, I've noticed more plant-based versions of unagi don appearing in Japan and abroad. Instead of freshwater eel, Japanese eggplant is grilled until tender and brushed with tare sauce. The glossy surface, rich umami flavor, and soft texture surprisingly resemble traditional unagi kabayaki.
After trying it myself, I was amazed at how nostalgic the experience felt. This Eggplant "Unagi" Don captures the flavors of a classic Japanese rice bowl while being affordable, easy to make, and perfect for anyone looking to enjoy more vegetables.
Whether you're vegetarian, curious about vegan Japanese cooking, or simply looking for a new way to cook eggplant, this recipe is worth adding to your dinner rotation.
What Is Eggplant Unagi Don?
Eggplant Unagi Don, sometimes called Vegan Unadon, is a plant-based take on Unagi Don (Unadon), a popular Japanese rice bowl traditionally topped with grilled freshwater eel.
Japanese eggplant is butterflied, grilled until golden, and coated with sweet-savory unagi sauce. The result looks remarkably similar to kabayaki-style eel while offering a lighter and more affordable alternative.
In this version, the bowl is finished with kinshi tamago (thin shredded egg crepes), creating the same nostalgic combination I remember from Kyoto.
Why You'll Love This Recipe
Ready in just 30 minutes
Budget-friendly alternative to eel
Packed with Japanese umami flavors
Great way to use Japanese eggplant
Easy to make vegetarian
Beautiful presentation for weeknight dinners
What Is Unagi?
In Japan, unagi (うなぎ) refers to freshwater eel, a delicacy enjoyed for centuries.
The most famous preparation is kabayaki, where the eel is butterflied, grilled, steamed, and grilled again while being repeatedly brushed with tare sauce made from soy sauce, mirin, sugar, and sake.
The result is tender, glossy, and deeply flavorful with caramelized edges.
Cultural Notes About Unagi in Japan
Doyo no Ushi no Hi - One of the most famous times to eat unagi is Doyo no Ushi no Hi (土用の丑の日), a midsummer tradition. Many Japanese people enjoy unagi during the hottest part of the year because it is believed to help maintain energy and stamina.
A Luxury Ingredient - Unagi is considered a premium food in Japan due to declining wild eel populations and the labor-intensive preparation process.
Popular Unagi Variations
Unaju: A more formal presentation of unagi served inside a lacquered jubako box.
Hitsumabushi: A specialty from the city of Nagoya where grilled eel is enjoyed multiple ways: plain, with condiments, and as ochazuke with broth poured over the top.
Tips for Success
Score the Eggplant - Lightly score the surface before grilling. This helps the sauce soak in and creates an appearance similar to grilled eel.
Don't Skip the Microwave Step - Softening the eggplant first makes it easier to butterfly and helps achieve a tender texture.
Let the Sauce Caramelize - Allow the glaze to cook briefly in the pan for the most authentic kabayaki-style flavor.
Variations
Fully Vegan Version - Skip the kinshi tamago or replace it with shredded tofu or your favorite vegan egg substitute.
Extra Umami Version - Add a sprinkle of sansho pepper for a traditional unagi restaurant flavor.
Make It Spicy - Drizzle with a little Japanese chili oil for extra heat.
Homemade Unagi Sauce Substitute
If you don't have bottled unagi sauce, combine:
2 tbsp mirin
2 tbsp sake
2 tbsp sugar
2 tbsp soy sauce
Simmer until slightly thickened.
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.
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.
FAQ
Does eggplant really taste like unagi?
Not exactly, but grilled Japanese eggplant develops a tender texture and absorbs tare sauce beautifully, making it a surprisingly convincing substitute visually and texturally.
What type of eggplant works best?
Japanese eggplant is ideal because of its long, slender shape and tender flesh.
Can I make this vegan?
Yes. Simply omit the kinshi tamago or use a vegan egg alternative.
Can I make it ahead of time?
The eggplant can be grilled ahead and reheated, but it tastes best freshly cooked.
What should I serve with Eggplant Unagi Don?
Miso soup, Japanese pickles, spinach goma-ae, or a simple cucumber salad pair well with this rice bowl.
