00:00Hi, I'm Yuto and today on Sudachi I'm going to show you how to make a delicious plant-based
00:04dish inspired by Unagi Don. It's called Eggplant Kabayaki, and it's seriously good. Let's
00:10get started.
00:12First, you're gonna need 3 eggplants. Cut off the stems, and then peel the skin off
00:17with a peeler. These are Japanese eggplants, but other types of eggplants also work great.
00:27Once you've removed the skin, place them in a heatproof bowl and cover it with plastic
00:31wrap. Microwave at 600 watts for about 3 minutes or until it's soft. If one softens faster
00:38than the others, you can take it out early.
00:41While we're waiting for the eggplants to cool down, let's make the Kabayaki-style sauce.
00:46Grab a small bowl and add 1 tbsp of dark brown sugar, 2 tbsp of dark soy sauce, 2 tbsp
00:53of
00:54sake, and 1.5 tbsp of mirin. Mix it up, then place it by the stove, ready for later.
01:01Okay, my eggplant is cool enough to touch now, so I'm going to cut it. Cut it through the
01:06center length ways, but don't cut all the way through. Once you're about 3 quarters of the
01:15way through, open up like a book. Cut through the middle of each side. Again, not cutting
01:21all the way through. We essentially make an incision so that we can open the eggplant and
01:26flatten it. Press it down with the side of your knife to make it nice and flat. Once they're
01:35opened, sprinkle the tops with flour.
01:45Heat a pan on medium and add 1 tbsp of cooking oil. Place the eggplants in the pan with the
01:51flour side facing down and fry them until browned. Make sure to use a large enough pan so that
01:57the eggplant can lay flat. This will help them colour evenly. Flip them over and brown them
02:07a bit on the other side.
02:17Now, the sauce from earlier and move the eggplants around the pan to help coat them in the sauce.
02:22Flip them from time to time to coat them evenly on both sides.
02:27Once the eggplants are covered and the sauce is slightly thickened and glossy, take the pan
02:32off the heat. We serve this eggplant kabayaki over rice, so drizzle some of the sauce over
02:37the rice and top with shredded nori. Place the eggplant on top. Then sprinkle with sesame
02:51seeds. And chopped green onions. And that's it! Delicious eggplant kabayaki inspired by unagi-don.
03:01Personally, love this dish with a bit of wasabi but of course it's optional.
03:11And great news, I've launched a free mobile app that makes following along with my recipes
03:16even easier. It's the perfect kitchen companion after watching my videos. You can access step-by-step
03:22instructions right on your phone while you cook. The download link is in the description
03:27below.
03:28Thank you for watching, I hope you enjoyed that one. If you want to learn more about this
03:32recipe, check out the written version of my blog, the link is on the screen. Also, if
03:37you're interested in learning how to make the actual unagi-don, you can find it on the
03:41screen too. Hope see you in the next one. Take care.
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