Una Ju Recipe

1. Prepare and glaze eel

If using store-bought pre-cooked unagi, remove packaging and pat dry. If using raw fresh-water eel fillets, rinse and pat dry. Preheat oven broiler or set oven to 425°F (220°C) with a top rack position. Place eel fillets skin-side down on a foil-lined baking sheet or ovenproof dish. Brush a generous layer (about half of the unagi sauce quantity) of unagi/kabayaki sauce over the flesh side of each fillet.

2. Broil/bake the eel for 6–8 minutes until the sauce bubbles and the surface begins to caramelize. Watch closely to avoid burning. Remove from oven, brush with another thin layer of sauce, then return to oven for 1–2 minutes to set a glossy finish. If making homemade sauce: combine mirin, soy sauce and sugar in a small saucepan, bring to a simmer over medium heat, reduce for 3–4 minutes until slightly thickened, then remove from heat and cool. Use this sauce in the steps above.

3. After final glazing, let the eel rest 2 minutes, then slice each fillet into 1/2–1 inch wide pieces for serving.

4. Cook rice

Rinse the short-grain rice under cold water until the runoff is mostly clear (3–4 rinses). Drain. Combine the rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid (or use a rice cooker). Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 12–14 minutes (or cook according to rice cooker instructions) until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes.

5. Season rice

While rice rests, warm rice vinegar, sugar and salt in a small bowl or microwave for a few seconds and stir until dissolved. Transfer cooked rice to a shallow bowl or hangiri if available. Sprinkle the vinegar mixture evenly over rice and fold gently with a spatula or rice paddle to mix, fanning the rice to cool it slightly and create a glossy finish. Keep rice covered with a damp towel until assembly so it stays warm and slightly sticky.

6. Make quick pickles

Place julienned daikon in a bowl. Whisk rice vinegar, sugar, salt and 2 tbs water until dissolved. Pour the pickling liquid over the daikon and toss to coat. Let sit at room temperature for 10–20 minutes to soften and pickle. For best flavor, refrigerate for 30 minutes to 1 hour before serving.

7. Plate UNA JU

Divide the seasoned sushi rice between two bowls or rectangular serving dishes (roughly 1/2 cup cooked rice per serving). Gently mound and shape the rice with wet hands or a rice paddle. Lay sliced eel pieces across the top of the rice, overlapping slightly, and brush lightly with remaining unagi sauce for shine and extra flavor.

8. Place a small portion (about 1/2 cup) of pickled daikon beside the rice and eel. Garnish with toasted sesame seeds, thinly sliced green onion, and thin nori strips if desired. Serve immediately while eel is warm and rice is slightly warm.