Japanese Unagi Don (Grilled Eel over Rice)

Name: Japanese Unagi Don (Grilled Eel over Rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 250 g Unagi Kabayaki (pre-grilled eel fillets); 180 g Japanese short-grain rice; 60 ml Unagi no Tare (eel sauce); 5 g Toasted sesame seeds; 2 stalks Green onions, thinly sliced; null to taste Sansho pepper (Japanese pepper)

Difficulty

easy

Time

30m

Price Category

expensive

Calories

Medium

Unagi Don is a classic Japanese dish featuring grilled eel (unagi) glazed with a sweet and savory sauce (unagi no tare), served over a bed of freshly cooked rice. This dish is a true treasure of Japanese cuisine, captivating with its rich flavors and silky texture. It's a perfect choice for a special dinner or whenever you crave something truly authentic. Prepare this delicious meal at home and enjoy the harmony of Japanese flavors!

ingredients

2 Servings

250 g Unagi Kabayaki (pre-grilled eel fillets)180 g Japanese short-grain rice60 ml Unagi no Tare (eel sauce)5 g Toasted sesame seeds2 stalks Green onions, thinly sliced0 to taste Sansho pepper (Japanese pepper)

Steps

Prepare Rice

Wash the Japanese short-grain rice thoroughly until the water runs clear. Cook the rice according to package instructions, preferably in a rice cooker, or in a pot with a tight-fitting lid for about 15-20 minutes until tender. Let it rest for 10 minutes after cooking.

Prepare Eel

If your unagi is frozen, thaw it first. Preheat your oven to 200°C (400°F) or a grill pan to medium-high heat. Place the unagi fillets skin-side down on a baking sheet or grill pan. Brush generously with unagi no tare sauce.

Grill/Bake Eel

Grill or bake for 5-7 minutes, brushing with more sauce every 2-3 minutes, until the eel is heated through, caramelized, and slightly crispy at the edges. Be careful not to burn the sauce.

Assemble Don

Divide the freshly cooked rice into two donburi bowls. Place one grilled unagi fillet on top of the rice in each bowl. Drizzle any remaining sauce from the pan over the eel and rice.

Garnish & Serve

Garnish with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a dash of sansho pepper to taste. Serve immediately while hot.

Extra Tips

► Perfect rice is key: use Japanese short-grain rice and cook it in a rice cooker or carefully in a pot with a lid.

► If you don't have unagi no tare, you can easily make it at home from a mixture of soy sauce, mirin, sake, and sugar.

Nutrition

	Per 100g	Per Serving 300g
Calories	220 kcal	660 kcal
Protein	18g	54g
Fat	14g	42g
Carbohydrate	6g	18g
Fiber	0.5g	1.5g
Sugar	3g	9g