Step 1

Begin by preparing the eggplant. Remove the skin using a veggie peeler and then slice lengthwise into 1/4″ thick planks. If you’re enjoying as donburi, you can keep your slices long, otherwise, cut planks into roughly 4-5″ long pieces to enjoy as sushi!

Step 2

Generously sprinkle salt over both sides of every eggplant piece and allow to sit for 15-20 minutes.  Rinse off any excess salt and pat dry with a kitchen towel.

Step 3

Cook both sides of your eggplant pieces in a large pan with a touch of neutral oil, just until lightly golden. Then make your sauce by combining tamari, mirin and coconut sugar and adding to the pan.

Step 4

On low heat, braise your eggplant in the sauce until it starts to reduce down and becomes slightly viscous.

Step 5

As an optional step, finish your “eel” by torching with a blowtorch.

Step 6

To serve, top your rice with your eggplant pieces, brush or spoon over leftover glaze from the pan and top with green onions and sesame seeds if desired.