Vegan Unagi Donburi

Ingredients:

• 1/3 cup mirin
• 1/3 cup soy sauce
• 3 tablespoons vegan sugar
• 2 tbsp + 1.5 tsp vegan sake
• 1 teaspoon grated ginger
• 2 green onions, thinly sliced
• 2 large Japanese or Chinese eggplants (about 0.5 kg), peeled and halved crosswise, then sliced ​​lengthwise into slices about 0.8 cm thick.
• Neutral vegetable oil
• 6 cups steamed sushi rice
• Sansho pepper, for sprinkling, optional
• Toasted sesame seeds for sprinkling, optional

Preparation:

1. Combine mirin, soy sauce, sugar, sake, ginger, and half of the green onions in a small bowl until the sugar dissolves. Set aside.
2. Heat a large skillet (preferably nonstick) over medium heat. Brush both sides of the eggplant slices with oil, place them in the skillet, and cook, pressing down occasionally with tongs or a spatula, until golden brown, about 4 minutes. Flip the slices and cook, pressing down occasionally with tongs or a spatula, until golden brown on the other side, about 3 minutes more.
3. Pour the sauce into the skillet, reduce the heat, and simmer, covered, until the eggplant is almost tender and the sauce has reduced by about half, about 3 minutes. Flip and simmer, uncovered, until the sauce resembles a thick glaze, about 2 more minutes. Stir and remove from the heat. If the sauce becomes too thick, add a little water. Conversely, if the eggplant is tender but the sauce is too thin, remove the eggplant to a plate and continue reducing the sauce.
4. Divide the rice into 4 bowls and top with eggplant slices, overlapping slightly. Drizzle with the sauce, then sprinkle with sansho pepper, sesame seeds, if using, and the remaining green onions.