Unagi Don

Name: Unagi Don
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 2 grilled eel fillets; 400 g rice; 3 tbsp unagi sauce; to finish sansho; 1 tsp sesame; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Unagi Don, a beloved dish originating from Japan, is often enjoyed during the sweltering summer months when eel is thought to provide stamina and combat fatigue. Traditionally prepared in unagi-ya, specialized eel restaurants, this home version captures the essence of those time-honored flavors, carefully balancing salt and fat to achieve the signature taste.

Imagine tender, grilled eel fillets resting on a bed of perfectly cooked rice, their rich, smoky essence accentuated by a generous drizzle of unagi sauce. A sprinkle of sansho adds a hint of citrusy spice, while sesame seeds offer a nutty finish. Prepared with care, each bite is a harmonious blend of savory and subtly sweet, a dish meant to be savored slowly.

Ingredients

2grilled eel fillets
400 grice
3 tbspunagi sauce
to finishsansho
1 tspsesame
to tastefine sea salt

Method

Rinse the 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and transfer it to a rice cooker or a pot with a tight-fitting lid. Add the appropriate amount of water as per your rice cooker’s instructions or about 480 ml if using a pot. Start the rice cooker or bring the pot to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and all the water is absorbed.
While the rice is cooking, prepare the eel fillets. If they are not already grilled, you can quickly grill them on a preheated grill or under a broiler for about 2-3 minutes on each side, until the skin is crispy and the flesh is tender. This step enhances the flavor and texture of the eel.
In a small saucepan, gently heat 3 tbsp of unagi sauce over low heat. Stir occasionally to prevent it from sticking. You want the sauce to be warm but not boiling, as overheating can cause it to thicken too much or lose its flavor.
Once the rice is cooked, fluff it gently with a rice paddle or fork. This helps release steam and keeps the rice light and fluffy. Taste the rice and add fine sea salt to taste, mixing it in evenly.
To assemble the Unagi Don, place a generous portion of rice into each serving bowl. Lay the grilled eel fillets on top of the rice, skin side up, to showcase their glossy appearance.
Drizzle the warmed unagi sauce evenly over the eel and rice. This adds a rich, savory flavor that complements the eel perfectly.
Finish the dish by sprinkling a small amount of sansho and 1 tsp of sesame seeds over the eel. The sansho adds a subtle, peppery heat, while the sesame seeds provide a nutty aroma and texture.
Serve the Unagi Don immediately while the rice is still warm and the eel is succulent. This dish is best enjoyed fresh, with the contrasting textures and flavors coming together in each bite.