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!
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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.
Prepare the eggplant kabayaki as instructed in my Unagi Don recipe.
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.
Pour the tea dashi over. Serve with condiments of choice and enjoy!
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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.