Unagi Donburi

Shopping list

• 400 g Japanese short-grain rice — rinsed until water runs clear

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• 480 ml water — for cooking rice

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• 300 g prepared unagi fillets — vacuum-packed grilled eel, available frozen or chilled

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• 4 tbsp soy sauce

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• 3 tbsp mirin

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• 2 tbsp sake

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• 2 tbsp caster sugar

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• 2 piece spring onions — finely sliced

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• 1 tsp toasted sesame seeds

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• 1 piece nori seaweed — sheet, cut into thin strips with scissors

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• 50 g pickled ginger or Japanese pickles — to serve

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Step by step

1. 1

   Place the rinsed rice and water in a medium saucepan with a tight-fitting lid. Bring to the boil over high heat, then immediately reduce to the lowest heat, cover and simmer for 12 minutes without lifting the lid.

2. 2

   Remove from the heat and let the rice stand, still covered, for 10 minutes to steam and finish cooking.

3. 3

   Meanwhile, make the tare sauce: combine the soy sauce, mirin, sake and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer gently for 4– 5 minutes until slightly thickened and glossy. Set aside.

4. 4

   Preheat your grill to high. Cut the unagi fillets into 5 cm pieces and arrange skin-side up on a foil-lined baking tray.

5. 5

   Brush the eel generously with half the tare sauce and grill for 2– 3 minutes until the glaze caramelises and the eel is heated through. Brush with more sauce halfway through if desired.

6. 6

   Fluff the cooked rice with a rice paddle or fork and divide among four warmed bowls.

7. 7

   Arrange the glazed eel pieces over the rice, drizzle with any remaining tare sauce, and scatter with spring onions, sesame seeds and nori strips.

8. 8

   Serve immediately with pickled ginger or Japanese pickles on the side.