10-Minute Glazed Eel Rice Bowl
Pre-cooked eel fillets get a glossy, sweet-savory glaze in one skillet and served over warm rice. Ready in 10 minutes with zero fussy technique.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
quicksatisfyingjapaneseeeltenderglossyweeknightbowl
Ingredients
- 1.5 cups cooked white rice
- 6 oz pre-cooked eel fillets (unagi or anago)
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- ½ tsp granulated sugar
- 2 whole scallions (white and green parts), thinly sliced
Instructions
- 1
Divide warm rice between two bowls.
- 2
Warm soy sauce, mirin, and sugar in a medium skillet over medium heat, stirring until sugar dissolves, ~1 minute.
- 3
Add eel pieces and toss gently until coated and glossy, ~2 minutes.
- 4
Spoon eel and glaze over each bowl of rice.
- 5
Scatter scallions over the top and serve immediately.
Tools you’ll need
- two serving bowls
- medium skillet (8-10 inch)
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