Authentic Unagi Don (Eel Rice Bowl) Recipe
Mastering Unagi Don at Home: A Detailed Recipe for Delicious Eel Rice Bowls
Discover the joy of making authentic Unagi Don at home! Inspired by a find of fresh freshwater eel at the supermarket, this recipe guides you through creating this exquisite Japanese dish.
Eel Preparation & Marination
- Freshwater eel 200-250g
- Mirin or Sake (for removing fishy odor) – appropriate amount
Special Unagi Don Sauce
- Mirin 3 Tbsp
- Soju or Sake 3 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Soy sauce (dark) 5 Tbsp
- Fresh ginger 5g (minced or sliced)
Other Ingredients
- Scallions (for garnish) – a little
- Steamed rice 1 serving
- Mirin 3 Tbsp
- Soju or Sake 3 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp
- Soy sauce (dark) 5 Tbsp
- Fresh ginger 5g (minced or sliced)
Other Ingredients
- Scallions (for garnish) – a little
- Steamed rice 1 serving
Cooking Instructions
Step 1
First, let’s prepare the special sauce that defines the flavor of your Unagi Don. In a pot, gently heat the mirin and sake (or soju) to let the alcohol evaporate. Be cautious, as pouring this directly into a hot pan can cause flames. It’s safer to heat it in a pot.
Step 2
Once the mirin and sake are simmering, add the sugar, oligosaccharide, and soy sauce. Stir well with a spatula until the sugar is completely dissolved. Finally, add the ginger and simmer over medium-low heat for about 10 to 15 minutes. The sauce will thicken and develop a rich flavor as it reduces.
Step 3
After simmering, the sauce should have a slightly thickened consistency. Turn off the heat and transfer the prepared sauce to a suitable bowl to cool. This sauce will be used later to glaze the eel and drizzle over the rice.
Step 4
Now, it’s time to prepare the star ingredient: the eel. Make sure you have fresh freshwater eel.
Step 5
Rinse the eel thoroughly. Place it in a suitable bowl or tray. Pour hot water over the eel. This process will cause a slimy layer (mucus) on the eel’s skin to appear white and rise to the surface.
Step 6
Using the back of a knife, gently scrape off the slimy mucus from the eel’s skin. Removing this is crucial as it can create an unpleasant texture and a fishy odor. Be thorough to ensure a clean taste.
Step 7
To prevent the eel from curling or deforming during cooking, make a few shallow cuts on the skin side. These cuts will help distribute heat evenly, resulting in a more beautifully cooked eel.
Step 8
Brush both sides of the prepared eel generously with mirin or sake. This step further helps eliminate any fishy smells and enhances the eel’s flavor.
Step 9
Preheat your oven to 200°C (400°F). Place the eel in the oven and par-cook for about 15 minutes. If you don’t have an oven, you can achieve a similar result by pan-frying: line a skillet with parchment paper and cook the eel over medium heat until lightly browned on both sides. Parchment paper is essential here to prevent sticking.
Step 10
Once par-cooked, place the eel in a skillet. Over low heat, generously brush both sides of the eel with the prepared Unagi Don sauce. Gently baste the eel repeatedly with the sauce, allowing it to slowly penetrate the flesh. Cook for a sufficient amount of time over low heat to ensure the sauce seeps in and creates a glossy coating. Remember to reserve about 3 tablespoons of the sauce for drizzling over the rice later!
Step 11
Be mindful of the heat to prevent the sauce from burning as you glaze the eel. Keep the heat low and steady, focusing on creating a beautiful, glossy finish on the eel without scorching the sauce.
Step 12
Cut the beautifully cooked eel into bite-sized pieces. Serve warm steamed rice in a bowl. Drizzle the reserved 3 tablespoons of special sauce evenly over the rice. This will infuse the rice with the delicious Unagi sauce.
Step 13
Finally, artfully arrange the cut eel pieces on top of the sauced rice. For garnish, finely chopped scallions or shredded leeks add a fresh touch. Pickled ginger (gari) is highly recommended as its sweet and sour notes perfectly cut through the richness of the eel, creating an ideal flavor balance. Enjoy your homemade Unagi Don!
