Unagi Donburi (Japanese Grilled Eel Rice Bowl)

Method13 steps · about 50 min

1. 1

   Step 1: Add 3 tbsp turbinado sugar and 1 tsp dark brown sugar to a saucepan. Place the pan on the stove and turn on the heat to medium-high.

   Uses 3 tbsp turbinado sugar (coarse light brown (zarame)) · 1 tsp dark brown sugar (muscovado or similar)

   
2. 2

   Step 2: Once the sugar starts to melt, add 5 tbsp sake and 5 tbsp mirin. Bring to boil and allow to cook for 1-2 minutes, stirring occasionally.

   Boil the sauce liquids · 2 minUses Two sugars beginning to melt · 5 tbsp sake · 5 tbsp mirin

   
3. 3

   Step 3: Add 5 tbsp Japanese soy sauce (koikuchi shoyu) and turn down the heat to simmer.

   Uses Sugar-sake-mirin sauce base · 5 tbsp Japanese soy sauce (koikuchi shoyu)

   
4. 4

   Step 4: Simmer until thickened slightly (about 10 minutes). Stir occasionally to prevent the sugar from burning. Remove from the heat and allow to cool while preparing the eel.

   Simmer sauce 10 min · 10 minUses Complete unagi sauce before reduction

   
5. 5

   Step 5: Wash 300 g filleted eels with cold running water. Cover a chopping board with a sheet of plastic wrap and place the eel on top. Cut each eel into 2-3 pieces by pressing a sharp knife into the area you want to cut, and pushing the eel back and forth over the plastic wrap.

   Uses 300 g raw eel fillets, bones and innards already removed · Cold water as needed to rinse the raw eel

   
6. 6

   Step 6: Place the eel in a cold frying pan with the skin side down and add 2 tbsp sake.

   Uses Cut raw eel fillets · 2 tbsp sake

   
7. 7

   Step 7: Cover and steam the eel over medium-low heat for 3 minutes. At the same time preheat the grill/broiler on medium-high for 5 minutes. After the three-minute steam, switch off the pan while the broiler finishes preheating.

   Steam eel 3 min · 3 minUses Raw eel in its separate two-tablespoon sake

   
8. 8

   Step 8: Once the broiler has completed its five-minute preheat, transfer the steamed eel skin side down to a foil-lined rack suitable for the broiler. Grill the flesh side for about 6 minutes. Watch closely and adjust for your broiler.

   Grill eel 6 min · 6 minUses Three-minute sake-steamed eel

   
9. 9

   Step 9: Turn the eel over and grill the skin side for about 5 minutes, checking frequently so it chars lightly without burning. Check the thickest flesh reaches 145°F (63°C), cooking longer if necessary before glazing.

   Grill the skin side; check actual doneness · 5 minUses Eel grilled on the flesh side

   
10. 10

    Step 10: Apply the sauce generously but evenly over the skin and grill for 30 seconds.

    First skin-side glaze · 1 minUses Cooked eel before glazing · Prepared sauce as needed for skin-side brushing

    
11. 11

    Step 11: Turn the eel, brush the flesh side with prepared sauce and grill 30 seconds. Then repeat skin-side and flesh-side brushing and 30-second grilling twice more, for three applications on each side in total. Watch continuously; the sugary glaze burns quickly.

    Each additional glaze application · 1 minUses Eel with its first skin-side glaze · Remaining prepared unagi sauce

    
12. 12

    Step 12: Divide the two portions of ready cooked rice between bowls. Brush the top with remaining prepared unagi sauce as desired.

    Uses 2 portions ready cooked Japanese short-grain rice · Remaining prepared unagi sauce

    
13. 13

    Step 13: Place the eel on top and sprinkle with Japanese sansho pepper. Enjoy!

    Uses Two rice bowls brushed with prepared unagi sauce · Fully cooked glazed eel · Japanese sansho pepper (optional)