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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a Japanese rice bowl topped with glaze-grilled unagi eel (unagi-no-kabayaki) is called unadon or unaju. This is the most common unagi dish in Japan. Precooked and vacuum-sealed unagi-no-kabayaki are available at Asian grocery stores. Unagi is consumed the most during the summer in Japan because it's said unagi gives us stamina. This is another of my Mom's recipes and one of her favorite comfort foods Cook and Prep time is an estimate... Ingredients:
1 lb eel (unagi-no-kabayaki, can subsitute mackeral) |
sake rice wine |
2 1/4 cups japanese-style rice |
1/2 cup soy sauce |
1/2 cup mirin (sweet rice wine) |
1/4 cup sugar |
Directions:
1. If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
2. Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
3. Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
4. Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.
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