Step 1

Gather all the ingredients.

Step 2

Cut the eggplant into 2” (5 cm) pieces widthwise.

Step 3

Then cut each piece in half lengthwise. Finally cut the halves into 2-3 sticks. Soak in water to remove bitterness.

Step 4

Roll up the shiso leaves and cut them into chiffonade strips.

Step 5

Cut the unagi fillet into 1” (2.5 cm) pieces.

Step 6

In a non-stick frying pan, heat oil on medium high and add the eggplant.

Step 7

Cook the eggplant until they turn brown.

Step 8

Add the unagi to the pan and then add water and sake.

Step 9

Immediately cover with a lid and cook for 1 minute. Open the lid and let the remaining liquid evaporated.

Step 10

Add the Unagi Sauce. Coat the eggplant and unagi with the sauce.

Step 11

Using a spoon, coat the eggplant and unagi well with the sauce. Put steamed rice in a serving bowl and transfer the eggplant and unagi over the rice.

Step 12

Garnish with shiso leaves. If you like to add some kick, sprinkle shichimi and sansho pepper. Serve immediately.

Step 13

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days or in the freezer for a month.