Quick & Easy Homemade Japanese Eel Rice Bowl (Unadon)

Create a restaurant-quality Unadon at home in minutes using pre-grilled eel. A rich, savory-sweet homemade glaze elevates the tender eel over steaming rice.

Ingredients

• 1 fillet pre-grilled eel (unagi kabayaki)
• 2 cups cooked white rice
• 1/2 head broccoli
• 1/2 carrot
• 2 tbsp cooking wine
• 1 tbsp white liquor (or sake)
• 1.5 tbsp light soy sauce
• 1 tbsp white sugar
• 2 tbsp clean water
• 0.5 tbsp steamed fish soy sauce
• 1 tsp salt (for blanching)
• to taste toasted sesame seeds
• to taste seaweed bits (nori)

Instructions

1. 1Slice the pre-grilled eel

   

   Score the pre-grilled eel lightly and cut it into neat rectangular blocks on a wooden cutting board using a sharp knife.

   Tip: Choosing pre-grilled eel makes home preparation much easier and saves time processing raw fish.
2. 2Blanch the vegetables

   

   Boil a pot of water, add a little salt, and blanch the broccoli florets and carrot slices briefly before setting them aside.

   Tip: Adding salt to the boiling water helps maintain the vibrant green color of the broccoli.
3. 3Pan-fry the eel

   

   Lightly pan-fry the sliced pre-grilled eel pieces in a pan to improve their texture and warm them through.

   Tip: Use gentle heat and handle with care or chopsticks to keep the eel pieces intact.
4. 4Heat cooking wine and white liquor

   

   Add two spoons of cooking wine and one spoon of white liquor (or sake) to the wok. Heat gently to evaporate the harsh alcohol notes before building the sauce.

   Tip: Evaporating the alcohol removes harsh raw tastes and leaves behind a mellow aroma for the sauce.
5. 5Add soy sauce and sugar

   

   Stir in one and a half spoons of light soy sauce and one spoon of white sugar. Continue stirring constantly over low heat until the sugar completely dissolves.

   Tip: Stir continuously on low heat to help the sugar dissolve evenly into the liquid.
6. 6Simmer the secret sauce

   

   Pour in a splash of clean water and half a spoon of steamed fish soy sauce. Simmer the mixture on low heat for about ten minutes until it reduces into a slightly thick, glossy glaze.

   Tip: Watch the heat closely during the final minutes to prevent the thick sauce from scorching.
7. 7Place eel on rice

   

   Using a wooden spatula, gently transfer the cooked eel pieces onto the freshly molded mound of white rice on a serving plate.

   Tip: Arrange the pieces cleanly to make the plating look more appealing and structured.
8. 8Add vegetables

   

   Surround the rice and eel mound with the previously blanched broccoli florets and sliced carrots to add color and nutrition.

   Tip: Arrange the sliced carrots neatly along the edge of the plate for a nice aesthetic contrast.
9. 9Pour eel sauce

   

   Ladle the thickened, savory-sweet secret sauce generously over the arranged eel, rice, and surrounding vegetables.

   Tip: Ensure the sauce covers the eel thoroughly so the flavors seep into the rice below.

Storing & Reheating

Burn It Off

Frequently Asked Questions