Ingredients
150–200 grams fresh unagi (eel) fillets per serving Provides the main protein and distinctive flavor
150–225 grams (1 to 1.5 cups) steamed white rice Serves as the base for the dish and absorbs the flavorful sauce
100 ml soy sauce Key component for the tare sauce, adding a salty depth
50 ml mirin Enhances sweetness and depth in the tare sauce
30 g sugar Adds subtle sweetness to the tare sauce for caramelization
20 ml sake Contributes to the tare sauce, providing a nuanced flavor
2–3 tablespoons tare sauce Generously poured over the dish to let flavors seep into the rice
0.5 teaspoons pulverized dried Japanese sansho pepper Used as a final seasoning for a citrusy kick
Instructions
1-Prepare ingredients: Prepare ingredients by thawing eel fillets if needed and cooking the rice.
2-Heat the tare sauce: Heat the tare sauce in a saucepan until thickened.
3-Grill or pan-fry the eel: Grill or pan-fry the eel, basting with sauce for 5-7 minutes.
4-Cut the eel: Cut the eel into bite-size pieces and layer over rice.
5-Drizzle extra sauce and sprinkle sansho pepper: Drizzle extra sauce and sprinkle sansho pepper.
6-Serve immediately: Serve immediately for the best experience.
Last Step:
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🔥 Using a charcoal grill enhances the flavor and caramelization of the eel.
🍚 Ensure the rice is freshly steamed and fluffy for the best contrast with rich eel.
🌿 Pulverized sansho pepper adds a unique citrusy spice that complements the sweet glaze.
- Prep Time: 20 minutes
- Cooking and grilling: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Simmering, Steaming
- Cuisine: Japanese
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl