Unagi Donburi: Delicious Grilled Eel Over Rice
Revitalize Your Body with Homemade Grilled Eel Rice Bowl and Eel Skewers
This recipe is perfect for a refreshing meal to combat the summer heat! We’re making a delicious Unagi Donburi (Eel Rice Bowl) and grilled eel. This eel was quite large, so I cut it in half and made shallow scores on the flesh side. This technique helps prevent the eel from curling up too much when grilled, ensuring even cooking and a beautiful presentation.
Ingredients
- 1 freshwater eel
- 2 types of eel sauce (soy-based and spicy)
- A handful of young greens
- 1/4 purple onion
- 10 perilla leaves (Shiso)
- 2 cherry tomatoes
- 1/2 bowl of warm cooked rice
Cooking Instructions
Step 1
First, if your freshwater eel is large, cut it in half lengthwise. Then, make shallow, parallel scores about 2-3 cm apart on the flesh side (the side without skin) of the eel. This scoring helps the eel cook evenly and prevents it from curling excessively during grilling.
Step 2
Cut the scored eel into manageable pieces that fit your pan. Lightly oil your pan and place the eel pieces skin-side down first. Cook over medium-low heat. Starting with the skin side helps achieve a crispy skin while keeping the flesh tender.
Step 3
While the eel is cooking, prepare the accompanying vegetables. Wash the perilla leaves, pat them dry, and thinly slice them into shreds. Peel the purple onion and also slice it thinly into shreds.
Step 4
Flip the eel pieces and cook until golden brown on both sides. Have your soy-based and spicy eel sauces ready to brush onto the eel.
Step 5
Once the eel is about 80% cooked, generously brush both sides with your prepared eel sauces. Since the sauce can burn easily, reduce the heat to low and continue cooking, brushing the sauce on periodically. This will allow the sauce to thicken and glaze the eel beautifully.
Step 6
If the eel pieces are thick, stand them on their sides to ensure they cook through completely. Once cooked, cut the eel into bite-sized pieces. Let it cool slightly before slicing to prevent it from falling apart.
Step 7
To assemble the donburi, start by lining your serving bowl with the shredded perilla leaves. Then, place about 1/2 bowl of warm cooked rice in the center. In the pan where you cooked the eel, add the remaining eel sauce and 2 tablespoons of mirin (sweet rice wine). Add the shredded purple onion and stir-fry until softened. This onion mixture will become your delicious donburi sauce.
Step 8
Arrange the grilled eel pieces attractively over the shredded perilla leaves on the serving bowl.
Step 9
Eating the eel with the perilla leaves enhances the flavor. The aromatic freshness of the perilla beautifully complements the rich, savory taste of the eel, creating a delightful flavor combination.
Step 10
Now for the final touches. Place the grilled eel on top of the rice, and generously spoon the stir-fried purple onion sauce over the eel. Garnish with a small pile of fresh young greens on the side for a vibrant presentation. You can also add halved cherry tomatoes for color. Your delicious Unagi Donburi is ready!
Step 11
The special sauce made with purple onions added a wonderful depth and richness to the donburi. Enjoy this hearty and flavorful Unagi Donburi to boost your energy!
