Unadon
A very simple, yet delicious bowl of rice and eel slathered in a thick, sweet sauce.
Servings: 2 people
Equipment
- 1 silicone brush optional
Ingredients
- 1 pack unagi kabayaki frozen, 250-300g
- 300 g Japanese short-grain rice dry weight
- 1 stalk green onion optional
- some neutral oil
For the sauce
- 50 ml mirin
- 20 ml sake
- 30 g sugar
- 50 ml soy sauce
Instructions
Preparation
- Take the unagi out of the freezer at least an hour ahead of time. Remove from the packaging and defrost at room temperature.
- Wash the rice and pop it in the rice cooker in salted water.
- Set your oven to broil (heat from above) at maximum heat to pre-warm.
- If using scallion, thinly slice it and set aside for garnish at the end.
Make the sauce
- Mix the sauce ingredients in a small saucepan.
- Bring to a boil over medium heat while stirring occasionally.
- Once it boils, reduce the heat and simmer for 15 minutes.
- Take the sauce off the heat and set aside. It should be reduced to about a third of its volume by now.
Broil the eel
- Cut the unagi into halves crosswise.
- Line a baking sheet aluminum foil and apply a film of neutral oil, e.g. with a silicone brush.
- Put the unagi on the foil with the skin facing down (no need to flip it later).
- Place the baking sheet in the second-highest position in the oven, close to the heat, and leave it to broil for about 5 minutes.
- Take it back out, and generously brush on about half the sauce from the pot.
- Put it back in the oven and broil for another minute or two in the second-highest position. When taking it out, the sauce should be bubbling.
Assemble
- When the rice is done, distribute it to bowls evenly.
- Brush some of the sauce on the rice.
- Place the unagi halves on the bowls and pour remaining sauce over it.
- Sprinkle with optional green onions and serve!