Unagi Don
A classic Japanese rice bowl topped with grilled eel glazed in a sweet and savory sauce. Served over fluffy steamed rice with a sprinkle of sesame seeds and green onions.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 300 g unagi (eel) fillets
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- ½ tbsp sugar
- 300 g steamed sushi rice
- 1 tsp sesame seeds
- 2 stalks green onions, sliced
- ¼ sheet nori seaweed sheets, shredded
Instructions
- 1
In a small bowl, whisk together soy sauce, mirin, sake, and sugar until sugar dissolves. Set glaze aside.
- 2
Heat vegetable oil in a 10-inch skillet over medium-high heat.
- 3
Place eel fillets skin-side down in the hot skillet and cook for 2-3 minutes until skin crisps.
- 4
Flip eel and cook for another 2 minutes until cooked through.
- 5
Pour glaze over eel and cook for 1-2 minutes, turning and basting until sauce thickens and caramelizes.
- 6
Divide steamed rice between two bowls.
- 7
Top each bowl with glazed eel fillet.
- 8
Drizzle remaining sauce from skillet over rice and eel.
- 9
Garnish with sesame seeds, green onions, and nori. Serve immediately.
Tools you’ll need
- 10-inch stainless steel skillet
- small mixing bowl
- whisk
- rice cooker or pot
- two bowls for serving
- spatula
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