Eggplant Unagi Rice Bowl

For the eggplant

• 2-3 eggplants (about 200-300 g)
• 3 tbsp potato starch (or cornstarch)

For the sauce

• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar

To serve

• Steamed rice
• Shredded nori (optional)
• White sesame seeds (optional)
• A little oil

Directions

• Trim off the stems and peel a few strips of skin from each eggplant (about four evenly spaced strips, for an eel-like look).
• Steam the eggplants for 8-10 minutes, or wrap in plastic and microwave at 600W for about 3 minutes, until just tender.
• Slice each eggplant lengthwise without cutting all the way through, then open it like a book. Lightly score the flesh with a fork.
• Coat both sides with potato starch.
• Heat a little oil in a frying pan over medium heat. Cook until both sides are nicely browned.
• Add all the sauce ingredients and simmer until the sauce thickens and coats the eggplants.
• Serve over steamed rice and top with shredded nori and white sesame seeds.

Unagi-inspired: the soft eggplant in a sweet-savory teriyaki sauce stands in for grilled eel. The sauce is seasoned a little stronger so it pairs perfectly with rice. From Yui | Japanese Kitchen on Instagram.