Ingredients
- 1 Unagi filletfresh or pre-cooked. Approximately 150 g
- 1 cup Japanese short-grain rice(sushi rice) cooked
- 1/4 cup Unagi sauce
- 1 tablespoon Mirin
- 1 tablespoon Sake
- 1/2 teaspoon Toasted sesame seeds
- 1 Scallionthinly sliced
Directions
Unagi Donburi for One: A Luxurious Japanese Feast
Unagi donburi, This recipe scales down the portions for one, making it perfect for a solo weeknight meal or a light lunch. Don’t be fooled by the simplicity – the rich flavors of the eel, caramelized sauce, and fluffy rice come together in a truly satisfying symphony.
Tips:
- For extra flavor, brush the unagi with a bit of the sauce before grilling.
- If you can’t find pre-grilled unagi, you can grill it yourself at home. Just be sure to marinate it in unagi sauce first for extra flavor and moisture.
Steps
1 Done | If your unagi fillet is frozen, thaw it overnight in the refrigerator. Otherwise, bring a pot of water to a simmer. Place the unagi in a heat-proof dish and steam for 5 minutes. |
2 Done | While the unagi steams, prepare the sauce. In a small saucepan, combine the unagi sauce, mirin, and sake. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. |
3 Done | To assemble the donburi, spoon the cooked rice into a bowl. Place the unagi fillet on top and drizzle generously with the warm sauce. Sprinkle with sesame seeds and scallions. |
