Recipe for Unagi Don (rice bowl with grilled eel)

Name: Recette d'Unagi Don (Bol de riz à l'anguille grillée)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 filets d'unagi (anguille grillée, généralement précuite, disponible au rayon surgelé chez iRASSHAi); 4 cuillères à soupe de sauce soja; 4 cuillères à soupe de mirin; 2 cuillères à soupe de sucre; 2 cuillères à soupe de saké; 300 g de riz blanc japonais; Graines de sésame (optionnel, pour la garniture); Oignons verts finement ciselés (optionnel, pour la garniture); Poudre de sansho, wasabi ou shichimi (épices japonaises, optionnel)

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Portion

Preparation time

15 minutes

Cooking time

30 minutes

Unagi don is an iconic Japanese dish featuring grilled eel fillets topped with a sweet and sour sauce, served on a bed of hot rice. Tasty and comforting, this dish showcases eel in all its umami richness.

Image of Recipe for Unagi Don (Rice bowl with grilled eel)

Ingredients

2 unagi fillets (grilled eel, usually pre-cooked, available in the frozen section at iRASSHAi)
4 tablespoons soy sauce
4 tablespoons mirin
2 tablespoons sugar
2 tablespoons sake
300 g Japanese white rice
Sesame seeds (optional, for garnish)
Finely chopped green onions (optional, for garnish)
Sansho, wasabi or shichimi powder (Japanese spices, optional)

Instructions

Rinse the rice in cold water until the water runs clear. Cook in a rice cooker or saucepan according to package instructions. Once cooked, keep the rice warm.
In a small saucepan, combine soy sauce, mirin, sugar and sake. Heat over medium heat, stirring regularly, until the sugar has dissolved. Simmer for a few minutes until the sauce thickens slightly. Set aside.
If the eel is pre-cooked, heat it gently in the oven at 180°C for 8 to 10 minutes, or in a frying pan. Drizzle with kabayaki sauce during cooking to caramelize slightly.
Divide the hot rice between two bowls. Arrange the unagi fillets over the rice. Drizzle a little kabayaki sauce over the top.
Sprinkle with sesame seeds and chopped scallions, if desired. Add a pinch of sansho, wasabi or shichimi for a spicy touch.

Recipe notes

Tips :

For an even more gourmet touch, add a thin Japanese omelette (tamago) on top of the rice.

If you don't have access to pre-cooked unagi, replace it with another protein such as grilled salmon, while using the kabayaki sauce.

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