Rich & Savory Unagi Donburi (Grilled Eel Rice Bowl)
Rich & Savory Unagi Donburi (Grilled Eel Rice Bowl)
[Unagi Donburi Recipe] Restaurant-Quality Eel Rice Bowl at Home: The Perfect Harmony of Chewy Texture and Deep Umami!
An exquisite combination of eel and egg! Introducing Unagi Donburi, a luxurious and fortifying meal that you can enjoy without any fishy odor. This recipe even won over my wife’s discerning palate, thanks to the delightful pairing with a soft, rolled omelet! The eel, boasting a flavor reminiscent of braised short ribs, will fill your mouth with pure happiness. Whether you’re an unagi enthusiast or new to eel, this recipe is sure to win you over. For special occasions or when you need a revitalizing boost, create a satisfying and delicious meal with this homemade Unagi Donburi!
Main Ingredients (Eel Preparation & Initial Grilling)- 500g freshwater eel
- 1/2 bottle soju (for removing fishiness)
- 1L water (for green tea soak)
- 2 green tea bags (for green tea soak)
- 1 blow torch (optional, for smoky flavor)
Unagi Sauce (The Secret to Sweet & Savory Flavor)- 6 Tbsp sugar
- 200ml soy sauce
- 200ml mirin (sweet rice wine)
- 3 Tbsp sake (or mirin)
Fluffy Rolled Omelet (Tamagoyaki)- 5 eggs
- 100ml water
- 1 Tbsp sugar
- 1 tsp potato starch (for tenderness)
- 1/2 tsp soy sauce
- 1/4 tsp Hondashi (or bonito dashi powder)
- A little cooking oil (for pan coating)
- 1 fine-mesh sieve (for smooth egg mixture)
- 1 tamagoyaki pan (rectangular pan recommended)
Cooking the Rice (Can substitute with pre-cooked rice)- 2 cups white rice
- 1 sheet kombu (for flavor)
- 1/4 tsp rice vinegar (for firm grains)
- 6 Tbsp sugar
- 200ml soy sauce
- 200ml mirin (sweet rice wine)
- 3 Tbsp sake (or mirin)
Fluffy Rolled Omelet (Tamagoyaki)- 5 eggs
- 100ml water
- 1 Tbsp sugar
- 1 tsp potato starch (for tenderness)
- 1/2 tsp soy sauce
- 1/4 tsp Hondashi (or bonito dashi powder)
- A little cooking oil (for pan coating)
- 1 fine-mesh sieve (for smooth egg mixture)
- 1 tamagoyaki pan (rectangular pan recommended)
Cooking the Rice (Can substitute with pre-cooked rice)- 2 cups white rice
- 1 sheet kombu (for flavor)
- 1/4 tsp rice vinegar (for firm grains)
- 2 cups white rice
- 1 sheet kombu (for flavor)
- 1/4 tsp rice vinegar (for firm grains)
Cooking Instructions
Step 1
This is the crucial first step to remove the fishy smell and sliminess from the eel. Gently scrape the skin of the eel with a knife. You’ll notice a yellowish, slimy substance; scrape this off completely. Hold the knife at a slight angle to avoid damaging the eel’s flesh.
Step 2
Make cuts about 2cm apart across the flesh of the eel. Scoring the flesh helps the sauce penetrate better and ensures the eel cooks evenly and looks appealing.
Step 3
Now, let’s further remove any remaining slime and firm up the eel. Brew a strong green tea by boiling 1 liter of water with 2 green tea bags. Pour this hot green tea over the prepared eel, ensuring it’s coated evenly. The tannins in green tea are excellent for neutralizing fishiness.
Step 4
After the green tea soak, use paper towels to gently rub the skin of the eel. This will help lift off any residual slime and impurities that were loosened by the hot green tea, leaving the eel much cleaner.
Step 5
Time to tackle the fishiness and start cooking the eel properly. In a pot, combine water and soju in a 1:1 ratio (e.g., 500ml water, 250ml soju) and bring it to a boil. Just before it boils, add all the prepared eel pieces to the pot. The soju will effectively steam off any remaining fishy odors.
Step 6
While the eel is cooking, let’s prepare some delicious rice. Rinse the white rice thoroughly. Add water according to your rice cooker’s instructions, then include 1 sheet of kombu and 1/4 tsp of rice vinegar. The vinegar helps to coat the rice grains, making them firm and fluffy rather than clumpy. Cook the rice using your preferred method (rice cooker or stovetop).
Step 7
To prepare the smooth rolled omelet (tamagoyaki), crack 5 eggs into a bowl. Before whisking, strain the eggs through a fine-mesh sieve. This removes any chalazae (the white stringy bits) and ensures a smooth, lump-free egg mixture.
Step 8
To the strained egg mixture, add the ingredients that will enhance its tenderness and flavor: 100ml water, 1 Tbsp sugar, 1/4 tsp Hondashi (bonito dashi powder), 1 tsp potato starch, and 1/2 tsp soy sauce. Gently stir until just combined, being careful not to create too much foam.
Step 9
Lightly oil your tamagoyaki pan (a rectangular pan is ideal) and spread the oil evenly with a paper towel. Heat the pan over medium-low heat. Pour a thin layer of the egg mixture, about one ladleful, into the pan. As the egg begins to cook and bubbles form on the surface, gently pop them with chopsticks to ensure a smooth finish.
Step 10
Once the bottom layer of egg is mostly set, carefully roll it up towards the edge of the pan. Pour another thin layer of egg mixture into the empty space, lifting the rolled egg to let the new mixture flow underneath. Continue rolling the egg onto itself. Repeat this process, adding thin layers of egg mixture and rolling, until all the egg mixture is used, creating a thick, rolled omelet. (Referring to the video tutorial will make this step much easier!)
Step 11
Now, let’s make the delicious sauce that’s key to Unagi Donburi. In a pan, add 6 Tbsp of sugar and stir over medium-low heat for about 2 minutes until it starts to caramelize slightly, releasing a faint aroma. Once the sugar turns a light amber color, add 100ml soy sauce, 100ml mirin, and 3 Tbsp sake. Stir gently to dissolve the sugar without clumping.
Step 12
After the sugar has completely dissolved, continue stirring over low heat as the sauce simmers. The sauce is ready when it thickens slightly. Turn off the heat. The ideal consistency is shown in the photo, with moderate bubbling and a slightly viscous texture. Be careful not to over-reduce, or it will become too salty.
Step 13
Remove the partially cooked eel from the initial boiling liquid. Lightly oil a pan and grill the eel pieces on both sides until they are lightly golden brown. Avoid overcooking; a gentle sear to achieve a slightly crisp exterior is perfect for a chewy texture.
Step 14
While the eel is still warm, brush it generously with the prepared Unagi sauce on both sides. Continue grilling, flipping and brushing with sauce, until the eel is fully cooked, deeply golden, and glossy. Keep an eye on the heat to prevent burning.
Step 15
Elevate the flavor even further with this pro tip! If you have a kitchen blow torch, lightly sear the surface of the grilled eel. This adds a wonderful smoky aroma and depth of flavor, making it taste like it’s from a high-end restaurant. (This step is optional but highly recommended!)
Step 16
Now, it’s time to assemble your beautiful Unagi Donburi. Place the sliced rolled omelet neatly over the warm rice in your serving bowl. Arrange the grilled eel pieces attractively on top of the omelet. Finally, drizzle the rich Unagi sauce generously over the eel and rice, ensuring everything is nicely coated.
Step 17
Your homemade Unagi Donburi is complete! Enjoy it while it’s warm. This delicious dish pairs wonderfully with a cold beer, but for an even more sophisticated experience, try serving it with sake, junmai, or shochu. It complements the flavors beautifully! Enjoy your meal and have a wonderful time! ^^
