Vegan Unagi: A Delicious Plant-Based Twist on a Classic Dish

Unagi is a traditional Japanese dish made with grilled eel, known for its rich umami flavour and melt-in-your-mouth texture. For those seeking a plant-based alternative, this Vegan Unagi recipe, made with eggplant and bok choy, offers all the deliciousness without the need for seafood. The eggplant, with its soft texture and ability to absorb flavours, is the perfect stand-in, while the sauce mirrors the sweet and savoury balance of traditional unagi sauce. Let’s dive into this simple yet flavour-packed recipe.

Serves 2

Ingredients:

•   1 aubergine
•   2 heads of baby bok choy (halved lengthwise)
•   1 tbsp maple syrup 🍁
•   3 tbsp mirin
•   2 tbsp soy sauce
•   80 ml kombu stock
•   1 tsp coconut sugar 🍯
•   1 tbsp toasted sesame seeds

Instructions:

Step 1: Prepare the Aubergine (Eggplant) and Bok Choy

Start by preparing your aubergine. Slice it in half and then halve the bok choy lengthwise and set aside.

Step 2: Steam the Aubergine

Place the aubergine halves in a steamer basket and steam them for about 7-10 minutes or until the aubergine becomes tender but still holds its shape.

Step 3: Prepare the Unagi Sauce

While the aubergine is steaming, you can begin making the unagi sauce. In a small bowl, combine the maple syrup, mirin, soy sauce, kombu stock, and coconut sugar.

Step 4: Pan Fry the Aubergine

Once the aubergine is steamed, score the flesh with a knife in a crosshatch pattern. This will allow the flavours to deeply penetrate as it cooks. Oil the pan, and place the fleshy part of the eggplant down on a medium pan. Fry until golden brown and slightly caramelised. Turn over. Pour a generous amount of the unagi sauce over the top of the aubergine. Make sure the sauce gets into the scored sections of the aubergine for maximum flavour infusion. In the last few minutes of cooking, give it a light char. Keep a close eye on them to prevent burning. Remove from the pan.

Step 5: Stir Fry Bok Choy

Add the bok choy to the same pan with the remaining unagi sauce. Stir fry for a few minutes. Make sure they still have some crunch.

Step 6: Serve and Garnish

Serve the vegan unagi over a bed of steamed rice, with the bok choy on the side. Sprinkle toasted sesame seeds over the top for an added nutty crunch. Drizzle any leftover unagi sauce over the dish for extra flavour.

Nutritional Information (Per Serving):

•   Calories: ~180 kcal
•   Carbohydrates: 30 g
•   Protein: 3 g
•   Fat: 3 g
•   Sugars: 16 g
•   Fibre: 6 g
•   Sodium: 950 mg

Nutritional Highlights:

•   Aubergine and bok choy are low in calories and high in fibre, providing essential vitamins and minerals while supporting digestion and heart health.
•   Toasted sesame seeds add a healthy source of fat and calcium to the dish.
•   Mirin and soy sauce provide a rich umami flavour, enhancing the overall depth of the recipe.

Serving Ideas

This Vegan Unagi dish is incredibly versatile and can be served in a variety of ways, making it a perfect addition to any meal.

•   As a Main Course: Serve the unagi eggplant with steamed rice and bok choy for a well-rounded, satisfying meal. You can also add a simple miso soup and pickled vegetables to create a complete Japanese-inspired dinner. It’s ideal for a light, healthy lunch or dinner that’s packed with umami flavours and nutritious ingredients.
•   Side Dish for a Japanese Dinner Party: This Vegan Unagi works beautifully as a side dish for a Japanese-themed dinner party. Pair it with sushi rolls, tempura, or even a soba noodle salad to impress your guests with a variety of textures and flavours. The grilled eggplant and bok choy can act as a lighter complement to more substantial dishes, bringing balance to the meal.
•   Toppings and Customisation: For an extra kick, sprinkle with finely chopped spring onions, chilli flakes, or drizzle with a bit of sesame oil before serving. You can also garnish with shiso leaves or serve alongside pickled ginger for a refreshing contrast to the rich, savoury flavours.
•   Bento Box Addition: This recipe also works wonderfully as part of a vegan bento box. The portion size, ease of preparation, and bold flavours make it a standout item. Pair with rice, edamame, and some fresh fruit for a balanced, colourful meal on-the-go.

No matter how you serve it, this Vegan Unagi with eggplant and bok choy is sure to impress with its rich umami flavours and stunning presentation. It’s a fantastic option for any occasion, from a casual lunch to a more formal dinner.