How To Make Unadon (Eel Rice) (Recipe) 鰻丼レシピ (作り方)

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Make the sauce: in a small saucepan over medium heat, combine ¼ cup mirin, 1½ Tbsp sake and 2½ Tbsp sugar, whisking until the sugar dissolves.
2. Add ¼ cup soy sauce and bring to a boil.
3. Lower to a gentle simmer and cook 10–15 minutes, until the sauce has reduced to about one-third of its original volume. Mark the starting level with a wooden chopstick dipped in the sauce to track this.
4. Take it off the heat once it thickens and bubbles more vigorously. It should be glossy and pourable, not as thick as honey. If too thick, stir in a little water; if still thin after 15 minutes, keep simmering.
5. Cut the unagi fillets into halves or thirds to fit your bowls.
6. Broil: preheat the broiler on High for 5 minutes. Put the rack about 8 inches (20 cm) below the element (about 6 inches / 15 cm if on Medium).
7. Line a baking sheet with foil and lightly grease it. Place the eel skin side down and broil 5–7 minutes, until lightly blistered. Do not flip.
8. Brush the eel with sauce and broil another 30–60 seconds, until the glaze bubbles.
9. Divide hot steamed rice between two donburi bowls, drizzle with sauce, and top each with a piece of eel. Brush with more sauce and serve right away.
10. Alternative bake: preheat the oven to 425°F (218°C) with the rack in the centre. Line a baking sheet with parchment, place the eel skin side down, and bake 10–12 minutes, until lightly blistered. Do not flip. Brush with sauce and bake another 30–60 seconds, until bubbling.
11. Alternative pan method: fold two 16-inch (40 cm) foil squares around the eel pieces with the centres lightly greased to make two sealed pouches. Heat in a frying pan over low heat for 5–8 minutes, until warmed through.

Summarized from Just One Cookbook's video. Watch it for the details.