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Unagi-Style Eggplant & Salmon Tartare Crispy Rice
1 h 15 minServes 2Nutri-Score C€€
C
1 h 15 min
1 h 15 minUnagi-Style Eggplant & Salmon Tartare Crispy Rice
what you need
Ingredients
eggplant (whole, steamed then split open)Produce2 pieces
waterOther60 ml
mirinPantry60 ml
soy saucePantry60 ml- brown sugarPantry30 g
- dashi (stock)Pantry200 ml
sushi rice (cooked and packed into a tray)Grains200 g
salmon fillet (skinned and cut into small cubes)Fish200 g- sesame oilPantry10 ml
- seaweed (crumbled)Pantry5 g
green onion (sliced, for garnish)Produce2 pieces- vegetable oil (for frying)Pantry30 ml
per serving
Nutrition
673kcal
- Carbs
- 95 g
- Proteins
- 26 g
- Fat
- 21 g
what you’ll use
Tools
Steamer
Saucepan
Frying pan
Baking tray
Cookie cutter
Mixing bowl
step by step
Method
- Step 1
Steam the eggplant
- Steam the eggplant until tender.
- Step 2
Make the unagi sauce
- Combine the water, mirin, soy sauce, brown sugar and dashi in a saucepan.
- Let it simmer until slightly thickened.
- Step 3
Butterfly and score the eggplant
- Slice the steamed eggplant down the middle and open it up like a book.
- Make two more vertical cuts and score horizontally so it spreads out flat.
- Step 4
Sear and glaze
- Sear the eggplant in a hot pan to give it colour.
- Baste with the sauce to build a beautiful glaze.
- Step 5
Slice the unagi
- Slice the glazed eggplant diagonally into fancy pieces.
- Step 6
Chill the rice
- Cook the rice and pack it into a sheet tray.
- Let it chill overnight so it firms up.
- Step 7
Fry the crispy rice
- Cut out a medallion of rice with a cookie cutter.
- Fry it in hot oil until nice and crispy.
- Step 8
Prepare the salmon
- Skin the salmon and cut it into small cubes.
- Simmer the salmon in dashi, soy sauce and mirin.
- Step 9
Season the salmon
- Toss the salmon with sesame oil and seaweed.
- Step 10
Assemble and garnish
- Lay the crispy rice down and stack the salmon on top.
- Garnish with green onions and serve with the unagi.
most cooked first