Hello, I’m Lucy. Today I’m sharing a warm, comforting dish that’s perfect for winding down:
Unagi-Style Eggplant Chazuke—a plant-based take on a Japanese classic that combines smoky eggplant with savory broth poured over rice.
Ingredients: eggplant unagi, cooked short-grain Japanese rice, nori strips, kombu dashi, water, tea of choice, Japanese soy sauce, mirin, salt, green onion, ⚪ roasted white sesame, wasabi (optional), tsukemono (optional), sansho pepper (optional)
Quick Prep: Steep tea in hot water, set aside. Heat kombu dashi, then combine with tea, soy sauce, mirin, and salt.
Prepare eggplant unagi per your usual method. In a bowl, add rice, drizzle with eel sauce, top with nori strips and eggplant, then garnish with green onions and sesame. Pour hot tea broth over it, add optional toppings, and serve immediately.
Each spoonful is light yet full of umami—the tender eggplant melts into the rice while the savory broth ties it all together. “Comfort food at its best—subtle, warm, and unforgettable.”
Want to see how this soothing dish comes together? Watch the full video for every detail.
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User1.I made this recipe and it turned out delicious. Thank you so much for sharing it and thank you for creating so much vegan content.
User2.I've made just the unagi before but tried it as ochazuke the other day and I'm in love, as is the rest of my family which is a real miracle as they're not always keen on my vegan food
User3.
I made this recipe last night and it was INSANELY DELICIOUS Will absolutely be saving this recipe. Thank you for sharing!
User4.Many thanks for your recipes! I make as many of them as I can! This unagi was so amazing, and your vegan salmon... You make our cuisine better and our stomachs happier
User5.Eiii about the unagi sauce, i dont have mirin, sake or dashi powder, do u know if i can replace those ingredients for something else? Even if it wont taste exactly the same, thats okay, i just dont know those flavours to know how to replace them ☺️ ty so much in advance
