Flavorful Unagi Donburi: A High-Quality Eel Rice Bowl Made at Home
Unveiling the Secret to a Premium Unagi Donburi You Can Enjoy at Home
I bought two packs of eel online without high expectations, but was surprised by the premium packaging and the generous size of the eel! As someone who doesn’t usually enjoy very large eels because they can be tough, I typically prefer medium-sized ones. However, this eel was delicious despite its size and wasn’t too greasy. I grilled one pack and made unagi donburi with the remaining one for my kids. They devoured it so quickly, making me feel a bit guilty for not making it more often! This experience reaffirmed my commitment to make it more frequently. Unagi donburi is a great restorative and nourishing dish. Enjoy a hearty and delicious version right at home! Check out today’s secret tips!
Main Ingredients- 1 prepared eel (unagi)
- 1/2 onion
- A little fresh ginger
- A little scallions (green onions)
- 2 Tbsp sake or white wine
Sauce & Seasoning- 4 Tbsp teriyaki sauce
- 5 Tbsp pickled onion soy sauce (or 2 Tbsp soy sauce + a little water)
- 1 Tbsp sugar
- A pinch of black pepper
- 4 Tbsp teriyaki sauce
- 5 Tbsp pickled onion soy sauce (or 2 Tbsp soy sauce + a little water)
- 1 Tbsp sugar
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the Eel: Start with a cleaned eel. Gently rinse it under cold running water and pat it dry thoroughly with paper towels. To remove any fishy odor and tenderize the eel, sprinkle it evenly with 2 tablespoons of sake or white wine and let it marinate for about 10 minutes. This step is key to achieving a tender and flavorful eel.
Step 2
Grill and Sauce the Eel: Heat a frying pan over medium heat and add a little cooking oil. Place the marinated eel in the pan and grill until both sides are golden brown and cooked through. Once the eel is almost done, prepare the sauce by mixing 4 tablespoons of teriyaki sauce, 5 tablespoons of pickled onion soy sauce (or soy sauce and water mixture), 1 tablespoon of sugar, and a pinch of black pepper. Pour this sauce over the eel in the pan. Continue to cook, basting the eel with the sauce as it thickens and glazes the eel. Keep an eye on the heat to prevent burning, and cook until the sauce is glossy and well-reduced.
Step 3
Assemble the Unagi Donburi: Serve a generous portion of hot steamed rice in a bowl. Cut the cooked eel into bite-sized pieces and arrange them neatly over the rice. Garnish with thinly julienned fresh ginger and finely chopped scallions for a beautiful presentation and added freshness. If you like, you can drizzle a little extra sauce over the top. Enjoy this restaurant-quality unagi donburi in the comfort of your own home!