Recipes - Japanese

Unagi Donburi (Grilled Eel On Rice)


Bring some of the most loved flavours in Japanese summertime cuisine into your home with this easy to make unagi donburi. The sweet caramelised sauce drizzled over perfectly grilled unagi and served over a bowl of warm rice will make any Japanese food lover mouth water!
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Oven-bake
Cuisine: Japanese









Ingredients:

2 fillets unagi (eel)
Japanese sansho pepper (to taste)

Sauce

¼ cup soy sauce
¼ cup mirin
2½ tbsp granulated sugar
1½ tbsp sake




Steps:

Making the Sauce

  1. Combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
  2. Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and continue cooking on simmer for 10 mins, or until mixture thickens. Turn off the heat to cool it down.

Preparing the Unagi

  1. Preheat your oven to broil at 290°C for 3 mins. Meanwhile, cut unagi in half to fit inside your serving bowls. Line the baking sheet with aluminium foil and brush oil lightly.
  2. Put the baking sheet in the middle rack of your oven, and broil on high for 5-7 mins.
  3. After 7 mins or so, take it out and brush the sauce over.
  4. Continue to broil for another 30-60 secs until you see bubbles on top of unagi.
  5. Serve unagi on top of rice and pour/brush more sauce. Serve immediately.
    Tip: Use pre-made/frozen unagi  from Asian grocers to save half the cooking time!

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Unagi Donburi (Grilled Eel On Rice)

Unagi Donburi (Grilled Eel On Rice)

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Bring some of the most loved flavours in Japanese summertime cuisine into your home with this easy to make unagi donburi. The sweet caramelised sauce drizzled over perfectly grilled unagi and served over a bowl of warm rice will make any Japanese food lover mouth water!

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Oven-bake
Cuisine: Japanese
Ingredients

2 fillets unagi (eel)
Japanese sansho pepper (to taste)

Sauce

¼ cup soy sauce
¼ cup mirin
2½ tbsp granulated sugar
1½ tbsp sake

Instructions

Making the Sauce

  1. Combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
  2. Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and continue cooking on simmer for 10 mins, or until mixture thickens. Turn off the heat to cool it down.

Preparing the Unagi

  1. Preheat your oven to broil at 290°C for 3 mins. Meanwhile, cut unagi in half to fit inside your serving bowls. Line the baking sheet with aluminium foil and brush oil lightly.
  2. Put the baking sheet in the middle rack of your oven, and broil on high for 5-7 mins.
  3. After 7 mins or so, take it out and brush the sauce over.
  4. Continue to broil for another 30-60 secs until you see bubbles on top of unagi.
  5. Serve unagi on top of rice and pour/brush more sauce. Serve immediately.
    Tip: Use pre-made/frozen unagi  from Asian grocers to save half the cooking time!

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