Teriyaki Eel Bento Recipe

Prepare the teriyaki-style sauce

In a small saucepan, combine 1 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs granulated sugar, and 2 tbs water. Stir to dissolve sugar over medium heat. Bring mixture to a gentle simmer, then reduce heat to low and simmer 3–4 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside. The sauce will thicken further as it cools.

Warm and glaze the eel

If using pre-grilled unagi from a package, place fillets skin-side down on a foil-lined baking sheet. Brush both sides lightly with the prepared sauce. Bake or broil at 375°F (190°C) for 6–8 minutes (broil: watch closely and broil 2–3 minutes per side) until heated through and sauce is sticky and caramelized. Alternatively, warm gently in a skillet: heat 1 tsp neutral oil over medium heat, place eel skin-side down, spoon sauce over the top, and cook 2–3 minutes until glaze is shiny and warmed through. Transfer to a plate and let rest 1 minute.

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water until the water runs nearly clear to remove excess starch. Drain. Combine rinsed rice with 1.1 cups water in a small pot with a tight-fitting lid (or rice cooker). Let rice soak 15–30 minutes if time allows. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes (or follow your rice cooker instructions). Remove from heat and let stand, covered, 10 minutes.

Season rice (optional)

Fluff rice with a rice paddle or fork. If desired, sprinkle 1 tsp rice vinegar and a pinch of salt over rice and gently fold to combine. Keep rice warm until assembling the bento.

Prepare broccoli

Steam or blanch approximately 3 oz broccoli florets until bright green and just tender, about 2–3 minutes in boiling water or steaming. Immediately plunge into ice water to stop cooking and preserve color, then drain well. Toss with a very light pinch of salt or a drop of the teriyaki sauce if desired.

Assemble bento

Divide the warm rice between two bento compartments or one shallow container if serving 2; this recipe yields 2 portions of eel overall, so for 2 servings place one eel fillet per serving. Place a portion of rice in each box. Lay the warmed glazed eel fillet on top of or alongside the rice. Spoon any remaining teriyaki sauce over the eel and a little onto the rice for extra flavor. Arrange steamed broccoli and 1 tbs pickled ginger per portion alongside the eel. Sprinkle each portion with shredded nori or 1/2 tsp toasted sesame seeds and top with sliced green onions. Add a lemon wedge if using.

Finishing and storage

Allow bento to cool slightly before closing the lid if packing to-go. Consume within the same day; refrigerate for up to 24 hours and reheat gently (microwave covered, 30–60 seconds) before eating. If reheating, remove any pickles and garnishes, and refresh with additional sauce after warming.