Unadon (Eel Rice Bowl)

Name: Unadon (Eel Rice Bowl)
Total time: 15 min
Yield: Serves 2
Ingredients: Grilled eel kabayaki (vacuum-packed or chilled) 1 fillet (about 150 g); Rice (cooked, warm) 400g; Sake (Japanese rice wine) 1 tbsp; Soy sauce 1 tsp; Mirin (sweet rice seasoning) 1 tbsp; Sugar 1 tsp

💪 If you exercise ⏱ No time

Serves 2 · About 15 min
Store-bought grilled eel (kabayaki), reheated in a frying pan until plump and put on rice. Add a little to the sauce that comes with it.

① Heat the sauce→② Heat the kabayaki→③ Arrange on a plate

What to buy

Fish

Grilled eel kabayaki (vacuum-packed or chilled)One that comes with sauce and sansho pepper1 fillet (about 150 g)

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How to make it

Heat the sauce

Low heatAbout 2 min

Put all the sauce that comes with the kabayaki, 1 tsp soy sauce, 1 tbsp mirin and 1 tsp sugar in a small pot
Put on low heat. When it starts bubbling, simmer for 1 minute and turn off the heat

How to tell it's doneThe sugar has dissolved, and it's a little thick.

Be carefulIt burns easily, so use low heat. Keep your eyes on it.

Heat the kabayaki

Medium-low heat, lid onAbout 4 min

Take the kabayaki out of the pack and cut it in half on a cutting board
Line a frying pan with aluminum foil and put the kabayaki on it skin side down
Sprinkle 1 tbsp sake over the kabayaki, put the lid on, and steam-cook on medium-low heat for 3–4 minutes

How to tell it's doneThe eel is plump, and the middle feels hot when you touch it lightly with your finger. No part is cold.

Be carefulWithout foil, the sauce burns onto the pan.

Arrange on a plate

About 2 min

Put 200 g of rice in each bowl and pour 1 tbsp of the sauce from step 1 over each
Put the kabayaki on top and pour the rest of the sauce over it
Sprinkle with the sansho pepper that comes with it, if you like

ReadyThe kabayaki is glossy, and the sauce has soaked into the rice.

📚 Learn more about this dish

🥬 Ingredient guide

Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)Mushi-yaki (steam-frying)

If it didn't work out

The meat is toughIt was heated too long in step 2. Turn off the heat after 3–4 minutes. Don't forget to sprinkle the sake.

The sauce burnedThe heat in step 1 was too high. Use low heat for just 1 minute.

The skin is soft and flabbyIf it bothers you, after step 2 take it out with the foil and cook it skin side down on low heat for 1 minute.

The rice is still whiteNot enough sauce. Add more to the rice 1 tsp at a time.

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Made by YUU, a teen who loves cooking → About me