Unagi Rice Bowl

Name: Unagi Rice Bowl
Ingredients: 1 lb eel (unagi-no-kabayaki, Can subsitute Mackeral); sake rice wine; 2 1/4 cups Japanese-style rice; For kabayaki sauce; 1/2 cup soy sauce; 1/2 cup mirin (sweet rice wine); 1/4 cup sugar

7 ingredients

4 steps

Ingredients

1 lb eel (unagi-no-kabayaki, Can subsitute Mackeral)
sake rice wine
2 1/4 cups Japanese-style rice
For kabayaki sauce
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup sugar

Directions

1

If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
2

Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
3

Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
4

Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.