Soy-Free Unagi Don
Experience the deliciously satisfying flavors of traditional Japanese cuisine without soy with this Soy-Free Unagi Don recipe. Perfect for those with dietary restrictions or seeking plant-based options, this recipe swaps grilled Japanese eggplants for the customary eel, delivering a tender, smoky texture that mimics the original brilliantly. The eggplants are brushed with a luscious soy-free glaze made from coconut aminos, honey (or maple syrup for a vegan twist), rice vinegar, and mirin, creating a savory-sweet umami explosion. Served atop fluffy white rice and garnished with green onions and toasted sesame seeds, this dish is an irresistible blend of texture and flavor that’s ideal for a quick weeknight dinner or special occasion meal. Ready in just 45 minutes, enjoy a healthy and allergen-friendly twist on unagi don that’s tailor-made for your table!
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Recipe Information
Ingredients
- 2 medium-sized Japanese eggplants
- 2 cups White rice
- 2.5 cups Water
- 3 tablespoons Honey (or maple syrup for vegan option)
- 3 tablespoons Mirin (Japanese rice wine)
- 1 tablespoon Rice vinegar
- 4 tablespoons Coconut aminos (soy-free alternative to soy sauce)
- 2 tablespoons Water (for sauce)
- 2 tablespoons Cooking oil
- 2 stalks Green onions (for garnish)
- 1 teaspoon Toasted sesame seeds (optional garnish)
Instructions
Rinse the white rice until the water runs clear, then combine with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker’s instructions or simmer on the stovetop until cooked through. Set aside.
While the rice cooks, prepare the eggplants. Wash and pat them dry, then slice each eggplant in half lengthwise. Score the flesh on the cut side in a crisscross pattern without cutting through the skin.
Heat a grill pan or nonstick skillet over medium heat. Add 1 tablespoon of cooking oil. Place the eggplants cut-side down and cook until the surface is golden brown, about 3-4 minutes. Flip the eggplants skin-side down and cook for another 3-4 minutes, or until the flesh is tender. Remove from heat and set aside.
In a small saucepan, combine honey (or maple syrup), mirin, rice vinegar, coconut aminos, and 2 tablespoons of water. Heat over medium heat until the mixture comes to a gentle simmer. Cook for about 3-5 minutes until slightly thickened, stirring occasionally to prevent burning. Remove the sauce from heat and set aside.
Brush the grilled eggplants generously with the soy-free unagi sauce on the cut side. Optionally, you may grill them for an additional 1-2 minutes to caramelize the sauce slightly.
To assemble the unagi don, divide the cooked rice between two bowls. Place the glazed eggplants on top of the rice, cut-side up.
Garnish with thinly sliced green onions and toasted sesame seeds, if desired. Serve warm and enjoy your soy-free unagi don!
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 98.5 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
