Unagi Don (Grilled Eel Rice Bowl)
Why this recipe works
- Glossy tare-style glaze: Soy sauce, mirin and sugar reduce into a shiny sweet-salty sauce that coats the eel and seasons the rice.
- Fast assembly: Using prepared eel keeps the cooking time short; the main work is steaming the rice and reducing the glaze.
- Rich and satisfying: Soft short-grain rice, savoury eel and a sweet umami glaze create the generous feel of a classic donburi.
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Timing notes
- Let the rice finish off the heat: Keeping the saucepan covered after cooking allows the rice to steam through and settle into a softer, more even texture.
- Serve immediately: Unagi don is best eaten as soon as the eel is glazed and hot, while the sauce can still seep into the rice.
Texture tips
- Keep the eel moist: If the eel is already cooked, treat the grill step as reheating and glazing rather than full cooking.
- Watch the glaze closely: The sugar in the sauce can catch under a high grill, so brush and heat briefly until glossy rather than deeply charred.
Ingredient notes
- Use short-grain rice: Japanese-style short-grain rice gives the bowl its characteristic soft, slightly sticky base.
- Mirin matters: Mirin brings gentle sweetness and aroma; dry sherry can work in a pinch, but the flavour will be less traditionally rounded.
Authenticity notes
- A simple donburi format: This is a streamlined home-style version of unadon, focusing on glazed eel over rice rather than a wider set of side dishes.
- Rice and tare are essential: The defining elements are the sweet soy-based glaze and steamed rice, which balance the richness of the eel.
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Ingredients
Instructions
- Rinse the short-grain rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan and add enough water to cover the rice by about 1.5 cm. Bring to the boil, cover, then cook on the lowest heat for 12 minutes; take off the heat and leave covered for 10 minutes.
- While the rice cooks, combine the soy sauce, mirin and caster sugar in a small saucepan. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring, until slightly syrupy and glossy. Take off the heat.
- Heat the grill to high and set the rack about 10 to 12 cm from the heat. Lay the eel on a grill rack or tray and grill for 2 minutes, then brush generously with the sauce. Turn, brush again, and grill for 2 to 4 minutes more until the eel is hot through and lacquered, brushing once more if you like.
- Fluff the rice and divide between two bowls. Top with the eel and spoon over a little extra sauce. Finish with the roasted sesame seeds and serve straight away.
Recipe notes
Tips
- If your eel is sold pre-cooked (common for unagi), you are reheating and glazing it, so keep the grill time short to prevent it drying out.
- Simmer the sauce gently rather than boiling hard so it thickens without tasting burnt.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the eel is piping hot all the way through before serving.
Substitutions
- Replace Mirin with dry sherry for a similar sweetness and aroma.
- Replace Caster sugar with light brown sugar for a deeper, caramel note.
- Replace Roasted sesame seeds with white sesame seeds, lightly toasted in a dry pan until fragrant.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the rice with a splash of water in the microwave until piping hot, and warm the eel under the grill for 1 to 2 minutes, brushing with any remaining sauce.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Japanese
-
Allergens:
Fish Sesame Soybeans
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