Japanese Eel Rice (Unadon) Recipe

Eel: Fresh or frozen fillets that are tender and flavorful when grilled.

Rice: Cooked white rice serves as the base for this dish, absorbing the delicious sauce.

Soy sauce: Adds a salty, umami flavor to the sauce.

Mirin: A sweet Japanese rice wine that enhances the sauce's flavor.

Sugar: Balances the saltiness of the soy sauce and the sweetness of the mirin.

When grilling the eel, make sure to use medium-high heat to achieve a slightly charred exterior while keeping the inside tender and moist. Basting the eel with the soy sauce and mirin mixture during grilling will enhance the flavor and give it a beautiful glaze.

• 2 fillets fresh or frozen eel - Substitute with grilled mackerel: Mackerel has a similar texture and rich flavor, making it a good alternative to eel.

• 2 fillets fresh or frozen eel - Substitute with grilled salmon: Salmon provides a different but equally satisfying taste and texture, suitable for this dish.

• 2 cups cooked rice - Substitute with quinoa: Quinoa offers a nutty flavor and is a healthier alternative with more protein and fiber.

• 2 cups cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb option that can mimic the texture of rice while adding a different flavor profile.

• ¼ cup soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• ¼ cup soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• ¼ cup mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin.

• ¼ cup mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with a bit of sugar to replicate the sweet and tangy flavor of mirin.

• 2 tablespoon sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• 2 tablespoon sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor that can complement the dish.

• Allow the cooked rice and grilled eel to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• For short-term storage, transfer the Japanese eel rice to an airtight container. Store in the refrigerator for up to 2 days.
• If you plan to freeze, place the eel fillets and rice in separate airtight containers or freezer bags. This helps maintain the texture and flavor of each component.
• Label the containers with the date to keep track of freshness.
• When ready to eat, thaw the eel fillets and rice in the refrigerator overnight.
• Reheat the rice in a microwave or on the stovetop with a splash of water to restore moisture.
• Reheat the eel fillets by grilling or broiling for a few minutes until warmed through.
• Brush the reheated eel fillets with the reserved sauce to refresh the flavors before serving over the rice.

• Stovetop Method:

  1. Place the cooked rice and grilled eel in a non-stick skillet.
  2. Add a splash of water or dashi broth to keep the rice moist.
  3. Cover the skillet with a lid and heat over medium-low heat.
  4. Stir occasionally to ensure even heating, and cook until the eel is warmed through and the rice is steaming hot.

• Microwave Method:

  1. Place the cooked rice and grilled eel in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, then check the temperature.
  4. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the cooked rice and grilled eel in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the eel and rice are thoroughly heated.

• Steaming Method:

  1. Place the cooked rice and grilled eel in a heatproof dish or bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the dish in the steamer basket and cover with a lid.
  4. Steam for about 10-15 minutes, or until the eel and rice are hot and tender.

• Rice cooker: Used to cook the rice to perfection, ensuring it is fluffy and well-cooked.

• Saucepan: Essential for combining and simmering the soy sauce, mirin, and sugar to create the sauce.

• Grill: Used to cook the eel fillets until they are tender and slightly charred.

• Basting brush: Handy for brushing the sauce onto the grilled eel fillets.

• Serving bowl: Ideal for serving the cooked rice topped with the glazed eel.

• Measuring cups: Necessary for accurately measuring the soy sauce, mirin, and sugar.

• Spatula: Useful for handling the eel fillets on the grill and for mixing the sauce.

Use pre-cooked rice: Save time by using pre-cooked rice or microwaveable rice packs instead of cooking from scratch.

Pre-made eel sauce: Purchase pre-made eel sauce from an Asian grocery store to skip the sauce preparation step.

Frozen eel fillets: Opt for frozen eel fillets that are already pre-grilled and seasoned, requiring only reheating.

Rice cooker timer: Use the timer function on your rice cooker to have rice ready exactly when you need it.

Batch cooking: Prepare larger quantities of eel sauce and grilled eel to store for future meals.