Rich and Flavorful Eel Rice Bowl: Homemade Unagi Donburi
Summer Revitalization! How to Make Authentic Eel Donburi with Fresh Live Eels
Summer can leave us feeling weak and tired. What better way to boost your energy than with a hearty meal? This Eel Donburi, made with incredibly fresh live eel, is a nourishing dish perfect for the whole family. We’ll utilize the eel’s head and bones to create a rich, savory eel soup, while the prepared eel is simmered in a special homemade sauce to create a deeply flavorful donburi. Tired of commercial sauces that can be a bit too rich? We’ll show you how to achieve a complex, umami-packed sauce by blending our homemade eel soup broth with a secret sauce blend. The perfect balance of sweetness, saltiness, and the natural richness of the eel will have you clearing your plate in no time! Recharge your body and spirit from the summer heat and fatigue with this delicious Eel Donburi.
Eel Donburi Main Ingredients
- Prepared live eel, about 900g
- Eel soup broth 200ml
- Soy sauce 3 Tbsp
- Sukiyaki sauce 2 Tbsp (or regular soy sauce if unavailable)
- Sake or Mirin 3 Tbsp
- Store-bought grilled eel sauce 1 Tbsp (for enhanced flavor)
- Sugar 1 Tbsp
- Oligosaccharide 2 Tbsp (for shine and sweetness adjustment)
- Minced garlic, 5-6 cloves
- Ginger, 1/2 a thumb-sized piece (minced or thinly sliced)
- Green onion (white part), 1/2 stalk
For the Eel Soup Broth
- Prepared eel bones + head 450g
- Sesame oil 3 Tbsp
- Whole garlic cloves 7
- Whole ginger piece 1
- Green onion roots or white part, 6-7cm
- Water 1L
- Prepared eel bones + head 450g
- Sesame oil 3 Tbsp
- Whole garlic cloves 7
- Whole ginger piece 1
- Green onion roots or white part, 6-7cm
- Water 1L
Cooking Instructions
Step 1
Thoroughly rinse the eel head and bones under running water after rubbing them generously with flour. This step is crucial for removing any residual impurities and effectively eliminating any gamey odor.
Step 2
Heat 3 tablespoons of sesame oil in a pot over medium heat.
Step 3
Add the cleaned eel bones and head to the pot and sauté for about 5 minutes. Sautéing them in sesame oil helps to release their natural oils, enhance the nutty flavor, and further reduce any unwanted smells. This is an important step for a cleaner taste.
Step 4
Pour 1L of water into the pot with the sautéed eel bones and head. Add the whole garlic cloves, ginger piece, and green onion.
Step 5
Cover the pot and simmer gently over medium heat for about 30 minutes to extract a rich eel broth. If using a pressure cooker, 10 minutes will suffice. After simmering, strain the broth to get a clear liquid, discarding the solids.
Step 6
In a separate small frying pan or pot, combine all the sauce ingredients for the Eel Donburi: 200ml of the eel broth, soy sauce, sukiyaki sauce, sake/mirin, store-bought eel sauce, sugar, oligosaccharide, minced garlic, and minced ginger. Mix well.
Step 7
Cover and simmer over medium heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Gently stir occasionally.
Step 8
Do not wash the prepared eel with water. Instead, gently pat its surface dry with paper towels to remove excess moisture, which can cause a fishy smell. Heat a lightly oiled frying pan over medium heat and place the eel skin-side down.
Step 9
Grill the eel for several minutes on each side until it is nicely browned and cooked through. Aim for a slightly crispy exterior and a tender, flaky interior.
Step 10
Pour the prepared sauce generously over the cooked eel. Spoon the sauce over the eel as it simmers, allowing it to coat the fish evenly. Simmer until the sauce reaches your desired consistency. For an extra glossy finish, reserve a little sauce to drizzle on top just before serving.
