Japanese Eggplant ‘Unagi’ Bowl

Japanese unagi, or freshwater eel, is truly one of the most succulent and delicious bites of BBQ known to humanity. Whether you’re a lifelong fan or trying it for the first time, there’s something incredibly satisfying about the combination of smoky-sweet eel, perfectly cooked rice, and rich tare sauce. I first fell in love with unagi years ago, but it wasn’t until last year—during a six-hour layover at Tokyo-Narita Airport—that I tasted what might be the best unagi rice bowl of my life.

On my way from Vietnam to Hawaii, after visiting the Forge To Table workshop in Yangjiang, I spent a few hours wandering the food hall at Tokyo-Narita. I sampled duck soba, locally caught sashimi, fresh pastries, and—most memorably—an unadon (unagi donburi), a classic Japanese rice bowl topped with grilled eel. The flavors were deep, rich, and unforgettable.

What Is Unadon? A Delicious Bowl With Deep Roots

Unadon (short for unagi donburi) is a traditional Japanese dish made by serving grilled freshwater eel over a bed of fluffy steamed white rice. The eel is filleted, skewered, and cooked over hot charcoal while being basted in a savory-sweet glaze called tare. This sauce—typically made from soy sauce, mirin, sugar, and sake—caramelizes beautifully, giving the eel a glossy finish and an addictive umami flavor.

Unagi bowls have their origins in the Edo period (1603–1868), when eel was both abundant and affordable. Over time, the dish evolved into a summertime staple, believed to offer stamina and energy during Japan’s famously hot and humid months. In fact, on Doyo no Ushi no Hi—the "Midsummer Day of the Ox"—it is customary to eat unagi to help beat the heat. Today, unadon is considered a seasonal delicacy, enjoyed in regions like Shizuoka and Aichi, where unagi preparation is practically an art form.

The Unfortunate Truth About Freshwater Eel

As delicious as unagi is, the reality behind freshwater eel fishing is troubling. Japanese eels (Anguilla japonica) are now classified as endangered by the International Union for Conservation of Nature (IUCN), with populations declining drastically due to overfishing, climate change, and habitat loss. One of the most concerning factors is that most commercial eel farming relies on capturing wild glass eels (juvenile eels), since breeding them in captivity is still extremely difficult.

These complex creatures undergo long migrations between freshwater rivers and the ocean to spawn, and much about their reproductive cycle remains a mystery. This makes it nearly impossible to protect or replenish their populations effectively. The unagi supply chain is not only unsustainable—it’s potentially driving the species toward extinction.

A Tasty and Sustainable Alternative: Eggplant Unagi Bowl

But don’t worry—there’s a delicious, eco-friendly solution. Enter: eggplant unagi, a plant-based take that’s shockingly close in taste and texture to the real thing.

Start by steaming eggplant until tender, then use a Forge To Table 3.5” Paring Knife to carefully score it—being careful not to cut all the way through—so it lays flat like a slice of eel. Panfry it until golden, then baste with a tare-style sauce made from kelp powder whisked into hot water, then blended with soy sauce, mirin, and maple syrup. As the sauce caramelizes, the eggplant soaks up all that rich umami goodness.

Serve your eggplant unagi over warm rice with a sprinkle of furikake seasoning and some grilled scallions on the side. The result? A sustainable, satisfying, and chopstick-tender dish that pays homage to the traditional flavors of unadon—without the environmental cost.

Japanese Eggplant ‘Unagi’ Bowl

Unagi, or Japanese grilled freshwater eel, is elusively delicious. It is grilled with a savory sauce that caramelizes to make it absolutely succulent. This vegan version captures all of that flavor, but with the marvelous Japanese eggplant and kelp powder! You need to taste it to believe it.

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 2

Ingredients: 

• 1 pound Japanese Eggplant

• ⅓ cup of hot water

• 1 teaspoon kelp powder (or kombu dashi)

• 3 tablespoons mirin

• 2 tablespoons light soy sauce

• 1 tablespoon maple syrup

• Neutral cooking oil, as needed

• 4 each scallions

• Furikake seasoning

• Toasted sesame seeds

• Steamed rice 

Directions:

1. STEAM. Set up a steamer. Use a Forge To Table 3.5” Paring Knife, trim off the eggplant top and bottom. Cut into 4 or 5-inch sections. Steam over high heat until tender, about 8-10 minutes. 

2. SAUCE. Meanwhile, in a medium bowl, whisk together the hot water and kelp powder until well combined. Mix in the mirin, soy sauce, and maple syrup. Set aside.

3. SCORE. Once the eggplant is cool enough to touch, use your Forge To Table 3.5” Paring Knife to cut it open like a book, but not fully through the skin of the opposite side. Use the knife to score each half lengthwise to open it further. Score lightly 3-4 times crosswise to create a flat piece of eggplant. Repeat with the remaining segments of eggplant. 

4. PAN FRY. Heat a skillet over medium heat with a drizzle of neutral oil. Once hot, place the scored eggplant in, cut side down. Pan-fry until golden brown, about 3-4 minutes. Flip the eggplant and baste the with sauce, one tablespoon for each piece. Cook until the sauce begins to caramelize. 

5. FLIP. Flip one more time so the flesh is now at the bottom, baste with more sauce, and allow it to caramelize further, about another 3 minutes. Remove the eggplant from the pan and let it cool. There may be extra sauce. 

6. SERVE. To assemble, place cooked rice in a bowl, top with furikake, then a few pieces of the cooked eggplant. Drizzle with the extra sauce (optional) and garnish with sesame seeds and charred scallions.

Chef’s Notes:

• The ASSI brand kelp powder is what is reccomended. Kombu dashi powder is also usable to bring the vegan seafood flavor. 

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