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Ingredients
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Eel Preparation
Garnish and Serving
Method
Eel Preparation
- 1
Prepare the Eel
Start by cleaning the freshwater eel. Remove the skin carefully, and fillet the eel into two long pieces. Rinse the fillets under cold water and pat them dry with a paper towel.
- 2
Make the Glaze
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium heat until the sugar dissolves and the mixture reduces slightly, about 5-7 minutes. Remove from heat and let it cool.
- 3
Garnish and Serving
- 4
Prepare the Rice
While the eel is grilling, cook the rice according to package instructions. Once cooked, fluff the rice with a fork and set aside.
- 5
Assemble the Dish
On a serving plate, place a generous scoop of cooked rice. Top with the grilled eel fillets. Garnish with chopped green onions, shiso leaves, and a sprinkle of sesame seeds.
- 6
Serve
Serve the unagi immediately while warm, with extra glaze on the side if desired.