Unadon (Eel Bowl)
Grilled eel glazed with a sweetened soy-based sauce over rice.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Preheat your broiler or toaster oven to medium-high heat. Line a baking tray with foil and lightly oil it.
- 2
If using frozen pre-grilled unagi, rinse off the thick packaging sauce under warm water and pat perfectly dry with paper towels to ensure a clean flavor.
- 3
Place the fillets on the tray, skin-side down. Drizzle with 1 tbsp of sake to tenderize and remove any fishy odor. Broil for 5-7 minutes until heated through and bubbling.
- 4
Generously brush both sides of the eel with the unagi tare sauce.
- 5
Broil for another 1-2 minutes, watching carefully, until the sauce caramelizes and the edges are slightly charred and crispy.
- 6
Cut the fillets to fit your serving bowls. Scoop hot steamed rice into the bowls, drizzle with extra tare, place the unagi on top, and sprinkle lightly with sansho pepper.
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