Cherry & Dennis Helper Habitat

Japanese Unagi Don

日式鰻魚丼

Japanese Unagi Don — finished dish

Total time: 25 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Glazed grilled eel is reheated until lightly charred and served over hot rice with sweet-savoury sauce.

01

Ingredients

Main ingredients

500 g cooked kabayaki eel
800 g cooked white rice
2 pieces nori

Eel sauce

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
2 tbsp water

Japanese Unagi Don — ingredients

02

Tools

cutting board
knife
small saucepan
baking tray
oven

Japanese Unagi Don — tools

03

Steps

Japanese Unagi Don — Ensure the cooked eel is fully thawed and pat away excess moisture

Step 1

Ensure the cooked eel is fully thawed and pat away excess moisture

Ensure the cooked eel is fully thawed and pat away excess moisture.

Japanese Unagi Don — Place soy sauce, mirin, sugar and water in a small saucepan

Step 2

Place soy sauce, mirin, sugar and water in a small saucepan

Place soy sauce, mirin, sugar and water in a small saucepan.

Japanese Unagi Don — Cut the nori into fine strips and keep the rice hot

Step 3

Cut the nori into fine strips and keep the rice hot

Cut the nori into fine strips and keep the rice hot.

Japanese Unagi Don — Simmer the eel sauce until the sugar dissolves and it thickens slightly

Step 4

Simmer the eel sauce until the sugar dissolves and it thickens slightly

Simmer the eel sauce until the sugar dissolves and it thickens slightly.

Japanese Unagi Don — Preheat the oven to 200°C and place the eel skin-side down on a tray

Step 5

Preheat the oven to 200°C and place the eel skin-side down on a tray

Preheat the oven to 200°C and place the eel skin-side down on a tray.

Japanese Unagi Don — Brush the eel with a layer of sauce

Step 6

Brush the eel with a layer of sauce

Brush the eel with a layer of sauce.

Japanese Unagi Don — Bake for five minutes, then brush with another layer

Step 7

Bake for five minutes, then brush with another layer

Bake for five minutes, then brush with another layer.

Japanese Unagi Don — Bake for another three to five minutes until lightly charred at the edges

Step 8

Bake for another three to five minutes until lightly charred at the edges

Bake for another three to five minutes until lightly charred at the edges.

Japanese Unagi Don — Rest the eel for two minutes after removing it from the oven

Step 9

Rest the eel for two minutes after removing it from the oven

Rest the eel for two minutes after removing it from the oven.

Japanese Unagi Don — Check that the eel is hot through while the flesh remains moist

Step 10

Check that the eel is hot through while the flesh remains moist

Check that the eel is hot through while the flesh remains moist.

Japanese Unagi Don — Divide rice among four bowls and spoon over a little sauce

Step 11

Divide rice among four bowls and spoon over a little sauce

Divide rice among four bowls and spoon over a little sauce.

Japanese Unagi Don — Cut the eel into sections, place over rice, add nori and remaining sauce

Step 12

Cut the eel into sections, place over rice, add nori and remaining sauce

Cut the eel into sections, place over rice, add nori and remaining sauce.

Common mistakes

Do not rush with excessive heat or ignore doneness, as both texture and safety will suffer.

Tips

Measure everything first and check doneness at each stage; remove bones and cut smaller for children or older adults.