Unagi Bowl Recipe
A culinary delight that showcases the succulent and flavorful Japanese freshwater eel, known as unagi. Grilled to perfection, the tender and smoky eel takes center stage in this bowl.
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Ingredients
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Eel and Sauce
Rice and Seasoning
Garnishes & Accompaniments
Method
Eel and Sauce
Prepare the kabayaki sauce
In a small saucepan combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, and 2 tbs granulated sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Remove from heat and keep warm.
Warm and glaze the unagi
If using pre-grilled vacuum-packed unagi: remove from packaging, pat lightly dry with paper towel. If using raw eel fillets: score lightly and either grill skin-side down or sear in a hot oiled pan, skin-side first, until cooked through (6–8 minutes depending on thickness). Brush the unagi generously with the kabayaki sauce and place under a broiler or on a hot grill for 1–2 minutes to caramelize the glaze, watching closely to avoid burning. Flip and brush the other side once, glazing and briefly broiling/grilling until sticky and glossy. Total glazing time: 2–4 minutes. Keep warm.
Finish sauce for serving
Reserve 1–2 tablespoons of the fully reduced sauce to drizzle over each assembled bowl. If sauce thickened too much while standing, warm gently and stir in 1 tsp water to loosen.
Rice and Seasoning
Rinse and cook rice
Rinse 1.5 cups short-grain rice under cold water until the rinse runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 360 ml water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.
Season rice
While rice rests, mix 1 tbs rice vinegar, 0.5 tsp sugar, and 0.25 tsp salt until dissolved. Gently fold seasoning into rice with a rice paddle or spatula, fanning or allowing steam to escape so rice becomes slightly glossy. Keep rice warm and fluffed until assembly.
Garnishes & Assembly
Prepare garnishes
Slice scallions thinly and toast sesame seeds if not already toasted. Cut nori sheet into thin strips with scissors. Thinly slice cucumber if using. Portion pickled ginger.
Assemble the Unagi Bowl
Divide the seasoned rice between 2 bowls (about 3/4 cup cooked rice per bowl if using given rice quantity). Place one unagi fillet over each bowl of rice, cutting into 2–3 bite-sized pieces if desired. Drizzle about 1 tbs of reserved kabayaki sauce over the eel and rice in each bowl.
Finish and serve
Top each bowl with a sprinkle of toasted sesame seeds, sliced scallions, nori strips, and a small mound (about 1 tbs) of pickled ginger on the side. If desired, dust lightly with 1/4 tsp sansho pepper or togarashi for a citrusy heat and garnish with mitsuba/cilantro and cucumber slices. Serve immediately while warm.
