Best Unagi Rice Bowl Recipes

JAPANESE BROILED UNAGI EEL WITH RICE

Steps:

• Gather the ingredients.
• Make the rice with the salt in a rice cooker according to the manufacturer's directions. Or cook the rice by simmering in 1 1/2 cups of water, covered, for 15 minutes or until all the water has been absorbed.
• Start the broiler to get it hot.
• In a large bowl, mix together half the chives, scallions, rice wine vinegar, sesame oil, and fish sauce.
• Skin the unagi if it is not already skinned (it will just peel right off) and broil it until the eel begins to color. This will take only a few minutes. Flip the eel and do the same on the other side.
• To assemble, mix the rice in the large bowl containing the seasonings. Scoop into individual bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy.

UNAGI RICE BOWL

Steps:

• If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
• Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
• Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
• Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.