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Ingredients
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Eel & Marinade
Rice & Garnish
Method
Eel & Marinade
Make the tare (unagi sauce)
In a small saucepan combine soy sauce (1/4 cup), mirin (1/4 cup), sake (2 tbs) and granulated sugar (2 tbs). Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat and simmer until slightly thickened, about 6–8 minutes. Remove from heat and stir in sesame oil (1 tsp). Reserve 3–4 tablespoons of sauce for glazing after roasting and keep the remainder warm or refrigerated for serving.
Prepare the eel
Pat eel fillets dry with paper towels. Lightly brush both sides with neutral oil (1 tbs). If eel has skin that you prefer removed, carefully trim it; otherwise leave skin on. Season very lightly with salt (a pinch) to taste.
Roast or broil the eel
Preheat oven broiler to high (or oven to 425°F / 220°C if roasting). Place eel on a foil-lined rimmed baking sheet, flesh side up if skin-on. Brush a thin layer of tare over the top. Broil 6–10 minutes (depending on thickness), watching carefully, until edges caramelize and eel is heated through and slightly charred. If using oven, roast 10–14 minutes, brushing with additional tare halfway through. Remove and brush with another 1–2 tablespoons of reserved tare. Let rest 2 minutes, then slice eel into 1/2–3/4 inch strips for bowls.
Rice & Garnish
Cook the rice
Rinse short-grain rice under cold water until the water runs nearly clear (2–3 rinses). Drain. Combine rinsed rice and 1.8 cups water in a medium saucepan, add 1/2 tsp salt, cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, covered, 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork.
Assemble the bowls
Divide the cooked rice between 2–3 bowls (depending on appetite; recipe yields 2 generous bowls). Spoon a small amount of reserved tare over the rice (about 1 tbsp per bowl). Arrange sliced roasted eel over rice. Drizzle another tablespoon of tare over the eel if desired. Sprinkle toasted sesame seeds (1 tsp) and sliced scallions (2 tbs) over each bowl. Add pickled ginger (1–2 tbs) on the side and finish with a light dusting of shichimi togarashi or ground black pepper (optional, 1/8 tsp per bowl).
Serve
Serve hot. Offer extra tare on the side for additional seasoning. Leftover eel should be refrigerated and consumed within 2 days.