Photograph of the finished Unadon

Japan · Cơm lươn nướng Unadon

Unadon

45 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eel fillet Eel fillet 1.3 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Mirin Mirin ½ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Cooking sake Cooking sake ⅓ cup
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Simmer soy sauce, mirin, sake, and sugar for 10 minutes until thickened into a kabayaki sauce.
  2. 2 Clean the eel fillets, pat them dry, and then skewer them flat.
  3. 3 Steam the eel for 10 minutes to tenderize the meat and remove excess oil.
  4. 4 Grill the eel skin-side down for 5 minutes, brush with sauce, then grill for another 6 minutes. Repeat this process three times.
  5. 5 Scoop hot rice into a bowl, drizzle with some sauce, then place the eel on top.
  6. 6 Sprinkle with pepper and serve while hot.

With an appliance

  • Oven 42 min

    Replace step 4: place the skin-on eel on the top rack of the 230-degree oven for 9 minutes, rotating the tray halfway and brushing with kabayaki sauce twice; the caramel sauce will be more even, you won't need to flip it as often, but it won't have the smoky charcoal aroma.

Start cooking