Sushi Eel Unadon recipe
This is a classic Japanese dish, which consists of steamed rice, which is topped up with grilled eel fillets that are glazed with a sweetened soy-based sauce, also known as tare, and then caramelized over a charcoal fire (preferably).
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
- 2 fillets (320g) Unagi (eel)
- 1 Japanese sansho pepper for topping (optional)
- 4 cups white rice
Unagi sauce (tare)
- ¼ cup soy sauce
- ¼ cup mirin
- 2½ tbsp brown sugar
- 1½ tbsp sake
Making the unagi sauce
In a small saucepan, add your sake, brown sugar, and mirin, and then turn on the heat to the medium setting, and then whisk your mixture.
Add the soy sauce and allow it to boil. Once it has boiled, reduce the heat to a low setting and then allow it to simmer for an additional 10 minutes. As you come to the end of the cooking, you should be able to see more bubbles.
Now, you can turn off your stove and allow the sauce to cool—you will realize that the sauce has thickened as it cools. This sauce can be kept in an airtight jar for 2 weeks—but it must be refrigerated.
Preparing the unagi
First, you will need to preheat your oven to broil—550 degrees F or 290 degrees C for around 3 minutes. As your oven preheats, cut your unagi in half or third—this should depend on the size of your serving bowls.
Cook the rice in a cooking pot or rice steamer for about 8 minutes.
Line your baking sheet with an aluminum foil, and then brush a light layer of oil—you can place your unagi on the baking sheet.
Place the baking sheet on the mid rack of the oven and then broil on high heat for around 5 to 7 minutes—you don’t need to flip.
After the 7 minutes, take out the unagi, and then brush it over with the sauce.
Continue to broil for an additional 30 to 60 seconds or until you see some bubbles on top of your unagi.
Serve your cooked rice in a bowl and then brush or pour unagi sauce on top of the rice. Then, serve unagi on top of the rice and brush or pour more unagi sauce. You can also sprinkle some sansho—but this is optional.