Eggplant "Unagi"
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed and stir-fried eggplant in a sweet-savory unagi-inspired sauce with mirin, soy, and fish sauce. Served over rice with sesame seeds, it mimics the rich, glazed texture of eel.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 pound Japanese or Chinese eggplant ((about 2-3 eggplants))
- 2-3 tablespoons vegetable oil
- 2 teaspoons light soy sauce
- 1 tablespoon mirin
- 2 tablespoons water
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon oyster sauce
- 1/2 teaspoon fish sauce
- 1/4 - 1/2 teaspoon sugar ((to taste))
- 1 scallion ((chopped))
- steamed rice ((for serving))
- 1 teaspoon toasted sesame seeds
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 434mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 278mg
- Calcium
- 33mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.