Unaju: Grilled Eel Over Rice
Tender grilled eel glazed with a sweet-savory tare sauce, served over fluffy steamed rice in a traditional Japanese box. Restaurant-quality at home with minimal fuss.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 26g
Ingredients
- 10 oz unagi (freshwater eel fillets), pre-grilled or fresh
- 1.5 cups short-grain white rice
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sugar
- 1 tbsp sake (optional, or substitute water)
- ¼ tsp Japanese ichimi togarashi or sansho pepper
- 2 stalks scallions (green onions), sliced thin
Instructions
- 1
Measure 1.5 cups rice into a fine-mesh strainer and rinse under cold running water for 30 seconds, stirring gently with your fingers, until the water runs clear.
- 2
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake until the sugar dissolves completely.
- 3
Slice the 2 scallions on a cutting board by cutting crosswise into thin rings about 1/8-inch wide, separating white and light-green pieces from dark-green tops.
- 4
Place the rinsed rice and 2.25 cups water in a medium pot with a fitted lid; bring to a boil over high heat uncovered, about 5 minutes.
- 5
Once boiling, reduce heat to low, cover with the lid, and simmer without opening the lid for 15 minutes until the rice is tender and the water is absorbed.
- 6
Remove the pot from heat and let it sit covered for 5 minutes, then fluff the rice gently with a fork.
- 7
Pour the soy sauce mixture into a small skillet and bring it to a simmer over medium heat, about 2 minutes, until it releases a sweet-savory aroma.
- 8
If using pre-grilled eel, gently place the fillets skin-side up in the simmering glaze and let them warm through for 2 minutes, then brush or spoon the glaze over them until they are glossy and coated.
- 9
If using fresh eel, pat it dry, preheat a grill pan over medium-high heat until it shimmers, then lay the fillets skin-side down and cook for 3 minutes until the skin is crispy, then flip and cook flesh-side for 2 minutes.
- 10
Transfer the cooked eel fillets to a cutting board and slice crosswise into 1/2-inch-wide strips, cutting perpendicular to the length of the fillet.
- 11
Divide the fluffed rice evenly between two bowls or traditional lacquered boxes, filling each about two-thirds full.
- 12
Arrange the eel slices in a single layer on top of the rice in each bowl, overlapping them slightly toward the center.
- 13
Spoon any remaining glaze from the skillet evenly over the eel pieces in both bowls until they are richly coated.
- 14
Scatter the light-green scallion rings over the top of each bowl, then sprinkle a pinch of ichimi togarashi or sansho pepper over the scallions for color and subtle heat.
Tools you’ll need
- fine-mesh strainer
- small bowl
- whisk
- cutting board
- chef's knife
- medium pot with fitted lid
- small skillet
- grill pan (if using fresh eel)
- fork
- spoon or brush
- two bowls or lacquered boxes
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