Crispy Unagi Donburi with Refreshing Eel and Perilla Leaf Wraps
Crispy Unagi Donburi with Refreshing Eel and Perilla Leaf Wraps
Super Easy Summer Tonic: Making Unagi Donburi at Home! (Plus Perilla Leaf Wraps)
Here’s a recipe to enjoy a splendid eel donburi at home, perfect for special occasions or when you need an energy boost. Using the provided eel sauce makes it easy to prepare both the donburi and refreshing perilla leaf wraps. Just have a frying pan ready for a delicious meal!
Ingredients for Unagi Donburi & Perilla Leaf Wraps- 1 whole eel (cleaned)
- Rice water
- 1 packet of eel sauce (provided with the eel purchase)
- 1 piece of ginger (julienned or minced)
- 3 perilla leaves
- 3 pickled radish wraps
- 1 red chili pepper (thinly sliced)
- Pinch of salt
- 1 serving of warm rice
- A little chopped green onion or chives
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Lay the fresh eel on a cutting board. Use the back of a knife to scrape off the slimy layer from the eel’s skin. This slime is a common source of fishy odor, so removing it thoroughly is key for a clean taste.
Step 2
Rinse the cleaned eel once in rice water, which helps to further remove any gamey smells. Then, rinse it again under cold running water.
Step 3
Place the rinsed eel on paper towels and pat it completely dry on both sides. Removing excess moisture is crucial for achieving a crispy sear when grilling and prevents splattering oil.
Step 4
Sprinkle a pinch of salt evenly over the dried eel to lightly season it. Be careful not to over-salt.
Step 5
Lightly oil a frying pan and heat it over medium heat. Place the eel skin-side down in the hot pan. Gently press down with tongs to prevent the flesh from curling and cook until the skin is golden brown and crispy, about 3-4 minutes. Flip the eel only once and cook the flesh side until it’s also nicely browned. Avoid flipping multiple times to prevent the eel from breaking apart.
Step 6
Once the eel is golden brown on both sides, generously brush the provided eel sauce over the top and bottom of the cooked eel. Using a pastry brush will help ensure an even coating.
Step 7
Reduce the heat to low. Place the sauced eel back into the pan and cook for about 1-2 minutes per side, just to warm through and allow the sauce to caramelize slightly. Keep a close eye on it, as the sauce can burn quickly. Don’t look away for too long!
Step 8
Remove the cooked eel from the pan, let it cool slightly, then cut it into bite-sized pieces, about 2-3 cm wide.
Step 9
Now, let’s assemble the magnificent Unagi Donburi! Place a generous portion of warm rice in a bowl. Arrange the cut eel pieces attractively on top of the rice. Sprinkle with toasted sesame seeds, then garnish with julienned ginger, chopped green onions (or chives), and thinly sliced red chili pepper. Your delicious Unagi Donburi is complete!
Step 10
As a bonus, let’s make refreshing Eel and Perilla Leaf Wraps! Lay 3 perilla leaves slightly overlapping. Place a pickled radish wrap on top. Add a piece of the prepared eel, a slice of julienned ginger, and a bit of thinly sliced red chili pepper. Roll it all up tightly. These wraps offer a different, delightful flavor profile to complement the donburi – a perfect appetizer to whet your appetite.
