Vegetarian Unagi

Vegetarian Unagi transforms aubergine into a glossy, savory-sweet “eel-style” topping: the aubergine is steamed until soft, lightly pan-fried until browned, then coated in a thickened sauce made with soy sauce, dark soy sauce, rice wine, oyster sauce, honey, sugar, salt, and a little water—served over rice.

Ingredients

• 1 aubergine
  
• 2 tablespoons soy sauce
  
• 1/2 tablespoon dark soy sauce
  
• 1 tablespoon rice wine
  
• 1 tablespoon oyster sauce
  
• 1 tablespoon honey
  
• 1 teaspoon sugar
  
• Pinch of salt
  

Steps

1. To start with, peel off the aubergine skin and cut into chunks
   
2. Let steam for 15 minutes so that they are softened
   
3. Prepare the sauce in a bowl by adding all condiments with about 30 mL of water
   
4. In a heated pan with light oil, fry the aubergines on both sides until slightly browned
   
5. Pour in the sauce, turn the heat down to medium to let the sauce thickens up
   
6. Once done, serve over rice and enjoy!
   

Languages

Vegetarischer Unagi - Deutsch (German) version
Unagi vegetariana - Español (Spanish) version
Unagi végétarien - Français (French) version
Vegetarian Unagi - Bahasa Indonesia (Indonesian) version
Unagi vegetariano - Italiana (Italian) version
ベジタリアンうなぎ - 日本語 (Japanese) version
채식 장어 - 한국인 (Korean) version
ปลาไหลมังสวิรัติ - แบบไทย (Thai) version
素食鳗鱼 - 简体中文 (Simplified Chinese) version
素食鰻魚 - 香港繁體中文 (Traditional Chinese - Hong Kong) version