Homemade Eel Over Rice (Unagi Donburi)
Skip the Restaurant! Master the Art of Delicious Eel Over Rice at Home
My eldest child absolutely adores eel over rice (Unagi Donburi), so I decided to make a special treat for them when they visited. I went all the way to the fish market to get 1kg of live eel and prepared this delightful dish. You won’t believe how good it is!
Rice and Main Ingredients- 3 bowls of cooked rice
- 1kg live eel
- 1 lotus root (sliced about 0.3cm thick)
- 2 tablespoons cooking oil
- 1 tablespoon perilla oil (or sesame oil)
- 1/2 red chili pepper (for garnish)
- 2 stalks of green onion (scallions, for garnish)
Special Eel Glaze Sauce- 200ml eel bone broth (or water)
- 3 tablespoons soy sauce
- 2 tablespoons Sukiyaki sauce (or Teriyaki sauce)
- 3 tablespoons cooking sake (mirin)
- 1 tablespoon sugar
- 2 tablespoons corn syrup (or honey)
- 1/2 large green onion (white part)
- 2 cloves garlic (minced or sliced)
- 1 small piece of ginger (minced or sliced)
- 200ml eel bone broth (or water)
- 3 tablespoons soy sauce
- 2 tablespoons Sukiyaki sauce (or Teriyaki sauce)
- 3 tablespoons cooking sake (mirin)
- 1 tablespoon sugar
- 2 tablespoons corn syrup (or honey)
- 1/2 large green onion (white part)
- 2 cloves garlic (minced or sliced)
- 1 small piece of ginger (minced or sliced)
Cooking Instructions
Step 1
Peel the lotus root and slice it into rounds about 0.3cm thick. Bring a pot of water to a boil, add a pinch of salt, and blanch the lotus root slices for about 3 minutes. This helps retain their crispness. Drain the blanched lotus root and rinse with cold water.
Step 2
In a clean, dry pan, add the large green onion (white part only) and grill it over medium-low heat until it turns a nice brown color. This step caramelizes the green onion, releasing its sweet aroma and adding depth to the sauce.
Step 3
Transfer the grilled green onion to a pot or saucepan. Add the minced garlic and ginger and sauté briefly until fragrant. Pour in the eel bone broth (or water), approximately 200ml. It’s good to start with a bit more liquid as some will evaporate during simmering. Let this mixture simmer gently to create the sauce base.
Step 4
Heat another pan over medium heat. Add 2 tablespoons of cooking oil and 1 tablespoon of perilla oil (or sesame oil). Using both oils adds a lovely fragrance and richness to the eel.
Step 5
Carefully place the cleaned eel pieces into the heated pan. Sear them on both sides until they are golden brown and slightly crispy. Ensure the eel is cooked through and has a delicious, savory exterior.
Step 6
Once the eel is nicely browned, pour the prepared eel glaze sauce over it. Gently flip the eel pieces to coat them evenly with the sauce. Let it simmer and reduce slightly, allowing the eel to absorb all the delicious flavors.
Step 7
Add the blanched lotus root slices to the pan with the eel and sauce. Continue to simmer for another 1-2 minutes, allowing the lotus root to absorb some of the glaze and soften slightly. Serve the glistening eel and tender lotus root over hot steamed rice. Garnish with thinly sliced red chili pepper and chopped green onions for a vibrant finish. Enjoy your incredible homemade Unagi Donburi!
