Japanese-style Grilled Eel Rice Bowl (Unagi Don)

Enjoy restaurant-quality unagi don at home with this simple recipe. Features succulent grilled eel, fluffy scrambled eggs, and fresh broccoli over steamed rice.

Ingredients

• 1 fillet grilled eel
• 2 eggs
• 1 bowl cooked white rice
• 50 g broccoli florets
• 2 tbsp soy sauce
• 1 tbsp light soy sauce
• 1 tbsp honey
• 2 tbsp water
• 1/4 tsp black pepper
• 1 pinch salt
• 1 tsp oil
• to taste seaweed flakes
• to taste toasted sesame seeds

Instructions

1. 1Prepare the glaze

   

   In a small bowl, combine soy sauce, light soy sauce, honey, water, black pepper, and a pinch of salt. Stir the mixture thoroughly until the honey is fully dissolved and the sauce is well-combined.

   Tip: Adjust the ratio of soy sauce to honey if you prefer a more savory or sweeter glaze.
2. 2Slice the grilled eel

   

   Take the pre-grilled eel fillet and carefully slice it into uniform, bite-sized rectangular pieces using a sharp knife. This ensures the eel is easy to eat and can be evenly glazed with the sauce in the next steps.

   Tip: Keep the knife clean between slices to ensure the delicate eel skin doesnt tear.
3. 3Cook the eggs

   

   Heat a non-stick pan over medium heat. Pour in the beaten eggs and gently move them with a spatula, cooking only until they are soft and half-set. This ensures a creamy texture for the base.

   Tip: Keep the heat medium to low to prevent the eggs from becoming rubbery.
4. 4Glaze the eel

   

   Arrange the cut eel pieces in the pan. Pour the prepared sauce mixture over the eel and cook until the sauce bubbles and thickens, coating the eel in a glossy, flavorful glaze.

   Tip: Do not overcook the eel; just warm it through so it remains tender.
5. 5Blanch the broccoli

   

   Bring a pot of water to a boil with a pinch of salt and a few drops of oil. Add the broccoli florets and blanch for about one to two minutes until vibrant green and tender-crisp. Drain and set aside.

   Tip: Adding a drop of oil to the water keeps the broccoli bright and glossy.
6. 6Assemble the rice base

   

   Once your scrambled eggs are cooked to your preference, gently spoon them over a serving of fluffy, steamed white rice in a bowl. This creates a soft, flavorful foundation for the main component of the dish.

   Tip: Use warm rice to ensure the eggs and subsequent toppings remain at an appetizing temperature.
7. 7Assemble the eel rice bowl

   

   Using culinary tongs, carefully arrange the glazed eel pieces over the bed of scrambled eggs and rice. Ensure they are placed neatly to create an appealing presentation that mimics a professional Japanese restaurant serving.

   Tip: Work quickly to keep the eel and eggs warm while plating.

Storage & Serving

Burn It Off

Frequently Asked Questions