Vegan Unagi Chazuke. Glazed and broiled eggplant kabayaki served over rice with tea or dashi poured over for a warming and comforting quick and easy meal!

If you recreate this Unagi Chazuke recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews


Units Scale
  • 2 Eggplant Kabayaki, prepared
  • 2 cups cooked Japanese short grain rice
  • 1/2 sheet nori, cut into strips


  • 1/2 cup kombu dashi
  • 1/2 cup water
  • 1 tsp tea of choice
  • 1/4 tsp Japanese soy sauce
  • 1/2 tsp mirin, optional
  • pinch of salt, to taste

To serve:

  • 1 scallion, sliced
  • 1 tsp toasted white sesame seeds
  • wasabi, optional
  • Japanese pickled, optional
  • Japanese white sansho pepper, optional


  1. Add tea leaves to a steeper and pour over water. Let it sit for about 5 minutes. Warm up the kombu dashi over medium low heat. Then pour kombu dashi into the tea pot. You can add Japanese soy sauce, mirin and some salt to taste. Set aside. 
  2. Prepare the eggplant kabayaki as instructed in my Unagi Don recipe. 
  3. Add rice to a bowl and brush the rice with more unagi sauce. Add cut up nori strips and then place the eggplant unagi on top. Ganish with sesame seeds and scallions. 
  4. Pour the tea dashi over. Serve with condiments of choice and enjoy!

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I saw this vegan recipie and I tried it right away. I am vivid how amazing this tasted. I hate eggplants but this dish was a game changer for me.

  2. Delicious recipe 🙂
    It doen’t taste like fish but it’s very good and quite simple to make 😊

  3. Delicious and easy to make!! A perfect weekday dish, definitely making again!!

    I don’t have a blow torch and was able to broil in the oven. It wasn’t AS crispy but still delicious and fell apart on the chopsticks.

  4. I started to love eggplants recently and was looking for another way to cook eggplant. I’ve been following okonomikitchen since April on TikTok, and I thought i need to try this recipe!
    It’s sooo good! It doesn’t taste like eggplant at all haha! I never thought vegan recipe would be so tasty 😋