Classic Unagi Don (Grilled Eel Rice Bowl)

A quick and delicious Japanese staple, featuring tender grilled eel glazed in a savory-sweet soy sauce, served over steaming rice with delicate egg strips.

Ingredients

• 1 unit pre-cooked grilled eel
• 2 eggs large eggs
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp honey
• 100 ml water
• 1 bowl steamed white rice
• 1 sheet nori seaweed
• to taste sesame seeds

Instructions

1. 1Cut the grilled eel

   

   Place your pre-cooked grilled eel onto a stable wooden cutting board. Using a sharp kitchen knife, carefully slice the eel into small, bite-sized rectangular pieces to prepare them for cooking.

   Tip: Handle the eel gently to maintain its shape while cutting, as pre-cooked eel is tender.
2. 2Prepare the sauce

   

   In a decorative ceramic bowl, combine two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, and a drizzle of honey. Pour in half a bowl of water and stir everything well with a wooden spoon until the mixture is perfectly combined.

   Tip: Adjust the honey amount based on your preference for sweetness.
3. 3Cook the egg omelet

   

   Beat your eggs thoroughly in a bowl. Pour the mixture into a hot, lightly oiled pan. Spread it out evenly to cook until it forms a thin, flat omelet.

   Tip: Keep the heat medium-low to ensure the omelet cooks evenly without burning.
4. 4Roll and slice the omelet

   

   Once the thin omelet is set, use chopsticks and a wooden spoon to roll it up tightly. Transfer it to a white plate and slice the roll into thin, delicate yellow strips for garnishing.

   Tip: Let the omelet cool slightly before slicing for cleaner, more precise strips.
5. 5Sauté the eel

   

   Place the prepared eel pieces into a stainless steel pan. Set the heat to low and sauté them gently to warm through and enhance their flavor.

   Tip: Use low heat to prevent the delicate eel skin from sticking or breaking.
6. 6Simmer with sauce

   

   Pour your prepared sauce mixture over the eel in the pan. Let it simmer for approximately two minutes, allowing the sauce to reduce and glaze the eel pieces beautifully.

   Tip: Simmering allows the eel to absorb the savory-sweet sauce thoroughly.
7. 7Assemble the eel rice bowl

   

   Place the prepared steamed rice into a serving bowl. Using tongs, carefully arrange the glazed eel pieces on top of the rice bed. Add the sliced egg strips alongside the eel to complete the base assembly.

   Tip: Make sure your rice is hot so it absorbs the flavors of the eel sauce perfectly.
8. 8Garnish and serve

   

   Add the finishing touches to your Unagi Don by sprinkling shredded nori seaweed over the eel, egg, and rice. Finally, drizzle a generous amount of the reduced eel sauce over everything to add depth and moisture.

   Tip: Keep the remaining sauce on the side for guests who prefer a saucier rice bowl.

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