Elegant Teriyaki Eel Rice Bowl (Unagi Donburi)
(Easy Meal Prep) Teriyaki Sauce Eel Rice Bowl – A Heartwarming Dish for Your Husband
I made this Teriyaki Sauce Eel Rice Bowl with my husband’s health in mind. It’s a delightful dish perfect for a special meal at home.
Main Ingredients- 180g freshwater eel
- 5g fresh ginger
- 2 stalks green onion
- 10g bean sprouts (mo-soon)
- 1/2 medium onion
- 10g mixed sprouts (like alfalfa, radish sprouts)
- 10g coarse salt (for cleaning eel)
- 3g konbu seaweed (for broth)
- 90ml soy sauce
- 1 bowl cooked rice
Cooking Instructions
Step 1
First, let’s prepare the fresh vegetables. Thinly slice half of the ginger and julienne the other half. Julienne the onion into thin slices, about 0.2cm thick. Soak the julienned onions in cold water for about 5 minutes to enhance their crispiness, then drain them thoroughly in a sieve. Finely chop the green onions. Rinse the bean sprouts gently and arrange them neatly. Wash the mixed sprouts and drain well.
Step 2
Now, let’s make the delicious teriyaki sauce! In a saucepan, combine the soy sauce, konbu seaweed, and sliced ginger. Bring to a boil, then immediately turn off the heat and let the sauce cool completely. It’s important to use the teriyaki sauce after it has cooled down. The longer it sits, the deeper the flavor will become. If you’re short on time or prefer, you can certainly use a good quality store-bought teriyaki sauce.
Step 3
Next is preparing the eel. Sprinkle coarse salt generously over the skin side of the eel and gently rub it with gloved hands. This helps to remove any impurities and the fishy odor. Rinse the eel thoroughly under clean running water, then pat it completely dry with paper towels. Once dry, cut the eel into 2cm wide pieces.
Step 4
Heat a frying pan over high heat for about 30 seconds. Add a little oil, then place the eel pieces skin-side down. Sear for 1 minute, then flip and sear the other side for 1 minute. When cooking the skin side, press down gently and evenly with a spatula or tongs to ensure it cooks evenly and becomes nicely crisp.
Step 5
In the same pan, pour in the prepared teriyaki sauce. Reduce the heat to low and simmer for 2 minutes, allowing the sauce to thicken and coat the eel.
Step 6
Continue to cook the eel, flipping it occasionally to prevent burning, until the sauce has reduced and become slightly syrupy. This will ensure the eel is coated in a rich, glossy glaze.
Step 7
Now, let’s assemble the rice bowl. Serve a generous portion of warm rice in a large bowl. Top the rice with the julienned onions, followed by the cooked teriyaki eel. Garnish artfully with the chopped green onions, arranged bean sprouts, mixed sprouts, and julienned ginger. Finally, drizzle any remaining teriyaki sauce from the pan over the top, according to your preference.
Step 8
Enjoy the rich flavors that fill your mouth! This Teriyaki Sauce Eel Rice Bowl is a dish that will impress even your husband.
