Eggplant Unagi Published: June 12, 2024|Last Updated: June 27, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Eggplant Unagi 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 1 eggplant ¼ tbsp mirin ¼ cup soy 1 ½ tbsp sake 2 ½ tbsp sugar 2 tbsp cooking oil green onions sesame seeds 1 immi ramen in Spicy “Beef” Cook Mode Prevent your screen from going dark Instructions Peel the eggplant and cut it into three pieces. Place it into a steamer for 15 minutes. In a pot, put ¼ cup of mirin, 1 ½ tbsp sake, ¼ cup of soy, and 2 ½ tbsp of sugar. Heat up for 5 minutes until it thickens. Cut the steamed eggplant halfway. Pour 2 tbsp of cooking oil and seared the eggplants for two minutes until they look golden. Add the unagi sauce. Plate the eggplants on top of the cooked immi ramen in Spicy “Beef”. Put green onions, and sprinkle sesame seeds and drizzle unagi sauce.