Lacquered Unagi Don
Plump fillets of freshwater eel are brushed with a concentrated sweet soy glaze and broiled until the edges caramelize and the rich, buttery flesh turns impossibly tender. Fanned over a bowl of perfectly seasoned rice, each bite delivers the primal, smoky sweetness that has made unagi one of Japan's most treasured delicacies.
Ingredients
- 2 pre-cooked unagi (eel) fillets (vacuum-packed, about 6 oz each)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
+ 8 more ingredients
Instructions
Prepare the unagi tare glaze by combining soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 8-10 minutes until the sauce reduces by half and becomes thick and glossy.
Preheat the broiler to high. Line a baking sheet with aluminum foil and lightly brush with oil.
Place the pre-cooked unagi fillets skin-side down on the prepared baking sheet. Brush the tops generously with the tare glaze.
Broil for 3-4 minutes until the glaze begins to bubble and caramelize. Remove, brush with another layer of tare, and broil for 1-2 more minutes until deeply lacquered and fragrant.
While the eel broils, warm the rice and stir in a tablespoon of tare sauce to lightly season and color it.
Divide the seasoned rice between two bowls. If using shiso leaves, lay them over the rice.
Slice each eel fillet into 4-5 pieces and arrange over the rice. Drizzle with remaining tare sauce.
Garnish with nori strips, sesame seeds, and a light dusting of sansho pepper. Serve with pickled vegetables on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI