Unadon Mini Bowl Recipe

Rinse the rice in a fine-mesh sieve under cold water, swirling until the water runs mostly clear (about 3–4 rinses). Drain and place the rice in a small pot or rice cooker with 1.1 cups water.

If using a pot: bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker: cook according to the machine instructions and let rest 10 minutes after it finishes.

While rice rests, warm rice vinegar, sugar, and salt in a small microwave-safe bowl or saucepan just until sugar dissolves. Fold this seasoning gently into the cooked rice to slightly flavor and shine the grains. Keep rice warm.

Prepare the unagi: if using pre-grilled kabayaki pieces, separate into two halves if large; pat lightly dry with paper towel.

Make the eel sauce (tare): in a small saucepan combine soy sauce, mirin, sake, sugar, and water. Bring to a gentle simmer over medium heat and reduce until slightly thickened and glossy, about 4–6 minutes. Taste and adjust balance — it should be salty-sweet and syrupy. Remove from heat and keep warm.

Heat the eel: preheat your broiler (or oven at 450°F/230°C). Place unagi skin-side down on a foil-lined tray or oven-safe dish. Brush the top with a little of the prepared eel sauce. Broil 2–4 minutes until warmed through and edges caramelize — watch closely to avoid burning. Brush another thin layer of sauce, broil 30–60 seconds more if you want a glazed finish. Alternatively, warm on a skillet skin-side down over medium heat 2–3 minutes, brushing with sauce.

If using dried wakame, rehydrate per package instructions (usually 5–10 minutes in cold water). Drain and squeeze out excess water, then chop if pieces are large to total about 3/4 cup rehydrated.

In a small bowl, whisk rice vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Toss the rehydrated seaweed with the dressing, then sprinkle sesame seeds and chili flakes (if using). Taste and adjust seasoning. Keep chilled or at room temperature.

Divide the seasoned rice between two mini bowls (about 1/2 cup cooked rice per bowl for a mini serving). Pack gently to form a slight mound.

Place one warmed eel piece (or half a piece, depending on size) over each rice mound. Spoon 1–2 teaspoons of the eel sauce over the eel and rice for gloss and extra flavor.

Add about 2–3 tablespoons of seaweed salad to the side of each bowl.

Garnish with thin nori strips, a sprinkle of sliced scallion, a light dusting of sansho or black pepper (if using), and a small spoonful of pickled ginger on the side.

Serve immediately while eel and rice are warm. Provide additional eel sauce at the table if desired.