Unadon (Grilled Eel Rice Bowl)

Unadon, often known as unagi donburi, is a conventional Japanese dish of candy soy-glazed grilled eel on high of steamed rice. The sweet-savory sauce is made with charred greens, sake, mirin, and soy sauce that’s cooked till thick and candy. On this recipe, you possibly can grill or broil the eel — simply be sure that both means you keep shut by, because the sauce can char rapidly. Steaming the eel first means it stays tender and melts in your mouth. This model makes use of uncooked unagi, however when you purchase frozen unagi, it’s already cooked, so go for the shorter time throughout steaming. Use additional sauce as you’d teriyaki — unfold on salmon, shrimp, or steak.

The place can you purchase unagi?

You should buy unagi within the frozen seafood part at most Asian grocery shops, or uncooked from American Unagi, primarily based in Maine.

Why do you skewer the eel?

As a result of the eel has a thick, rubbery pores and skin, skewering makes it so the fish doesn’t roll right into a spiral whereas steaming,  protecting it flat and clean.

Notes from the Meals & Wine Take a look at Kitchen

If utilizing uncooked eel, place a hand flat on high of the fish whereas inserting the skewer into the aspect of the eel. Spinning the skewer additionally helps it simply undergo the meat.

Make forward

Make the sauce as much as one week prematurely. It thickens up fairly a bit, like a caramel, so reheat gently within the microwave or on the range to loosen up the consistency earlier than utilizing.