Unagi Don (Grilled Eel Rice Bowl)
Unagi Don (Grilled Eel Rice Bowl)
A Nourishing Powerhouse: Delicious Unagi Don
Eel is renowned for its rich content of vitamins and its efficacy in helping the body withstand heat, making it an ideal ingredient for summer. Let’s enjoy a healthy summer with this delicious Unagi Don, a dish that will revitalize your energy. This recipe offers a perfectly balanced sweet and savory flavor, with tender eel, aromatic shishito peppers, and a savory egg crepe, creating a satisfying and wholesome meal.
Main Ingredients- 1 freshwater eel, cleaned
- 2 shishito peppers
- 1 clove garlic
- 1/2 bowl of freshly cooked rice
- 1 egg
Eel Glaze (Tare)- 2 Tbsp soy sauce
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- 2 Tbsp mirin (sweet rice wine)
- 5 Tbsp sake (or dry white wine)
- 1 Tbsp grated ginger juice
- Pinch of black pepper
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup (or honey)
- 1 Tbsp sugar
- 2 Tbsp mirin (sweet rice wine)
- 5 Tbsp sake (or dry white wine)
- 1 Tbsp grated ginger juice
- Pinch of black pepper
Cooking Instructions
Step 1
After purchasing your cleaned eel, quickly rinse it under running water and pat it dry. To eliminate any gaminess and enhance flavor, sprinkle 2 tablespoons of sake over the eel and let it marinate for about 10 minutes. If you plan to store it for later, lightly brush with ginger juice, wrap individually, and freeze. (We recommend aging it in the refrigerator for one day for best results.)
Step 2
Heat 1 tablespoon of cooking oil in a frying pan over medium-high heat. Place the sake-marinated eel, starting with the skin side down, and sear until golden brown on both sides for a pre-grill. If the eel starts to curl while cooking, gently press it down with a spatula to maintain its shape. The eel will plump up as it cooks.
Step 3
In a wider pan or pot, combine all the ingredients for the eel glaze: 2 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp sugar, 2 Tbsp mirin, 5 Tbsp sake, 1 Tbsp ginger juice, and a pinch of black pepper. Bring to a boil over high heat. Add thinly sliced garlic to the simmering sauce for an enhanced aroma.
Step 4
Once the glaze starts boiling, add the washed shishito peppers. Reduce the heat to medium-low and simmer until the peppers are tender and coated in the glossy glaze.
Step 5
Carefully remove the glazed shishito peppers and set them aside on a separate plate. Add the pre-grilled eel to the remaining glaze. Continue to simmer over low heat, allowing the eel to absorb the rich flavors of the sauce thoroughly. Keep a close eye on it to prevent burning.
Step 6
In a serving bowl, place 1/2 bowl of freshly cooked, fluffy rice.
Step 7
While the eel is simmering, whisk the egg in a separate bowl and make a thin crepe in a lightly oiled pan. Once cooled, slice the egg crepe into thin strips and generously top the rice with them. The bright yellow egg crepe adds a beautiful visual appeal.
Step 8
Be mindful of the heat when simmering the eel in the glaze. The sauce can burn quickly as it reduces, so maintaining a low heat is crucial. Stir occasionally to prevent the eel or sauce from sticking to the bottom of the pan.
Step 9
Arrange the glossy, glazed eel attractively over the rice. Garnish with the simmered garlic and shishito peppers. Enjoy your delicious and revitalizing Unagi Don!
