Unagi Donburi Grilled Freshwater Eel Over Rice 1771706878062 W0ts

Ingredients

• 2 fillets Prepared Unagi (frozen or fresh vacuum-packed)
• 2 cups Short-grain Japanese rice
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Granulated sugar
• 2 tablespoons Sake
• 0.5 teaspoon Sansho pepper (Japanese pepper)(optional)
• 1 stalk Green onions, thinly sliced
• 1 teaspoon Toasted sesame seeds(optional)
• 1 pinch Nori seaweed, shredded(optional)

Instructions

1. 1

   Rinse the short-grain rice until the water runs clear, then cook in a rice cooker or pot according to package instructions.

2. 2

   Prepare the Unagi sauce (Tare) by combining soy sauce, mirin, sugar, and sake in a small saucepan over medium heat.

3. 3

   Simmer the sauce for 5-8 minutes until it reduces slightly and achieves a syrupy consistency.

4. 4

   Preheat your oven broiler or a toaster oven; line a baking sheet with aluminum foil and lightly grease it.

5. 5

   Place the unagi fillets on the baking sheet and brush generously with the prepared tare sauce.

6. 6

   Broil the eel for 5-7 minutes until the surface is bubbly and slightly charred, brushing with more sauce halfway through.

7. 7

   Slice the grilled eel into 1-inch wide strips.

8. 8

   Fill serving bowls with hot rice, drizzle with extra sauce, place the eel on top, and garnish with sansho pepper, green onions, and sesame seeds.