Unagi Don (eel Rice Bowl) Recipe

Rinse the rice in a bowl under cold water, swirling with your hand and draining several times until the rinse water runs nearly clear (about 3–4 rinses). This removes excess starch and prevents gummy rice.

Drain the rinsed rice in a fine mesh sieve for 15–30 minutes to let it sit; this helps the grains absorb water evenly.

Combine the rinsed rice and 2.2 cups water in a rice cooker or a heavy-bottomed pot. If using a pot, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover, and simmer 12–14 minutes (do not lift the lid). After cooking, remove from heat and let rest, covered, for 10 minutes.

If desired, gently fold in 1 tsp rice vinegar and a pinch of salt into the cooked rice to season lightly. Keep rice warm until serving.

Prepare the unagi fillets: if using pre-grilled vacuum-packed unagi, remove from packaging and pat dry with paper towels. If using fresh raw eel, you will need to fillet, gut, and grill it—this recipe assumes pre-grilled kabayaki-style eel for convenience.

Make the unagi sauce (tare)

In a small saucepan combine 6 tbsp soy sauce, 6 tbsp mirin, 2 tbsp sake, 2 tbsp granulated sugar, and 2 tbsp water. Stir briefly to combine.

Bring the sauce to a gentle boil over medium heat, then reduce to low and simmer, stirring occasionally, until the sugar dissolves and the sauce thickens slightly (about 6–8 minutes). The sauce should be glossy and coat the back of a spoon. Remove from heat and keep warm.

If your unagi is pre-grilled and only needs reheating and glazing: preheat the broiler (or grill) to high. Line a broiler pan or baking sheet with foil and place a wire rack on top. Put the eel fillets on the rack skin-side down.

Brush a generous layer of the warm tare onto the top of each fillet. Broil 2–4 inches from the heat source for 2–4 minutes until the sauce bubbles and caramelizes slightly. Watch carefully to avoid burning. Remove, brush with more sauce, and broil for an additional 1–2 minutes if desired for a deeper glaze. Repeat once more for a shiny finish.

If using a grill: place the fillets over medium-high heat skin-side down, brush with tare, grill 2–3 minutes until warmed and glaze chars slightly, flip if necessary and glaze again briefly.

Divide the warm cooked rice evenly between two bowls (this recipe yields about 2 servings). Use a rice paddle or spoon to create a slight indentation in the center of each bowl to accept the eel.

Place one glazed unagi fillet over the rice in each bowl. Spoon any remaining warm tare over the eel and rice (about 1–2 tbsp per bowl) to add extra flavor and gloss.

Garnish each bowl with a light dusting (about 1/2 tsp) of sansho powder or a pinch of togarashi, sprinkle chopped scallions, shredded nori, and a few sesame seeds. Serve pickled ginger on the side if desired.

Serve immediately while hot. Provide extra tare at the table for diners who want more sauce.