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)

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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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