Unagi Don (Freshwater Eel)
Unagi is the Japanese word for freshwater eel and is a popular dish in many Japanese dishes. Also known as unagi kabayaki, it’s often purchased as smoked fillets, but is delicious grilled, fried, or even baked. You may be hesitant to give it a try because it is eel, but it just tastes like tender fish.
Ingredients
Unagi sauce:
2 ½ tbsp sugar
1 ½ tbsp cooking sake
4 tbsp soy sauce
4 tbsp mirin
1 egg yolk
Half cup steamed broccoli
210g Annie Chun’s rice
2 eel fillets
Instrutions
The sauce:
Combine the 4 tbsp mirin and 1 ½ tbsp cooking sake in a small saucepan and bring to the boil.
Reduce the heat and add the 2 ½ tbsp sugar, stirring until completely dissolved.
Add the 4 tbsp soy sauce and bring to the boil.
Reduce the heat and simmer for 10 mins, or until the sauce thickens.
Turn off the heat and set aside to cool.
Prepare the rice:
While the sauce is cooling, start preparing the rice using your preferred method. I buy Annie Chun’s sticky white rice. 1 minute in the microwave.
Bake the Unagi:
Preheat your oven to high (about 400F).
Normally eel fillets come sliced in half lengthwise, so cut your 2 eel fillets in half width-wise so they can fit on top of your rice bowl.
Line a baking sheet with aluminium foil.
Lay the fillets on top and brush with vegetable oil. Place in the oven and bake for 8-12 minutes, or until nicely browned.
Whisk, then fry egg yolk.
Slice egg into strips.
Take the fillets out of the oven and carefully brush with the Unagi sauce, leaving a little sauce for later.
Place the fillets back in the oven for a further minute or so, until the sauce starts to bubble on top.
Add a serving of cooked rice to an empty bowl.
Brush the top of the rice with the remaining sauce and lay the Unagi fillets on top with the steamed broccoli and egg strips. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good rice and seafood page.
Unagi Don (Freshwater Eel)