Kabayaki is a Japanese grilling technique used often when grilling unagi (eel). We turned this traditional dish into a vegetarian meal by roasting eggplants and covering with sweet and savory sauce. Roast effortlessly with the Zojirushi Fish Roaster.
Ingredients (serves 2):
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Make the sauce. In a small pan, combine sugar, sake, soy sauce, mirin and simmer until sauce reduces to half of the amount. Set aside.
Peel the eggplant. Cut the eggplant lengthwise to slices that are 1/2“ thick, 1-2” wide, 3-4” long.
Brush sesame oil over eggplant and green onion.
Preheat the Gourmet Roaster for 5 minutes. Place eggplant slices and green onion and roast for 5 minutes or until the surface are lightly browned.
Take sauce from step 1, brush over the surface of each eggplant slices to glaze. Roast for another 2-4 minutes.
Place rice in serving bowls. Soak roasted eggplants in remaining sauce, then place over rice.
Cut roasted green onion into quarters to garnish. Drizzle over remaining sauce.
Serve while hot. Enjoy!