Unadon

HB-18522 · Hand-built original · Japanese

Pre-grilled eel fillets broiled until blistered and lacquered with a reduced mirin, sake and soy glaze, served over hot rice with extra sauce and sansho pepper.

JapaneseMain course30 minServes 445 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol

Main ingredient: eel

Pairs well with: miso soup, pickled ginger, clear soup, seaweed salad

Servings:4quantities adjust to match

Ingredients

2 unagi (freshwater eel) fillets (5 1/2 oz each), thawed
Neutral oil or cooking spray, for the tray
1/4 cup mirin
1 1/2 tbsp sake
2 1/2 tbsp sugar
1/4 cup soy sauce
4 servings hot steamed rice
Sansho pepper, to serve (optional)

Method

Heat the mirin, sake and sugar in a small pan, whisking until the sugar dissolves. Add the soy sauce, bring to a boil, then simmer gently for 10 to 15 minutes until reduced to about a third and glossy. Set the sauce aside.
Cut the eel fillets into halves or thirds to fit the bowls.
Heat the broiler on High for 5 minutes. Put the eel skin side down on a foil-lined, lightly greased tray and broil about 8 inches from the element for 5 to 7 minutes, until lightly blistered.
Brush the eel with sauce and broil 30 to 60 seconds more, until the glaze bubbles.
Divide the rice between four bowls, drizzle with sauce, lay the eel over the top and brush with more sauce. Serve at once, with sansho pepper if you like.

Prep: 5 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

45 kcalCalories

1.2 gProtein

8.8 gCarbs

0.1 gFat

0 gSaturates

0.1 gFibre

0.1 gSugars

812 mgSodium

0 mgCholesterol

66 mgPotassium

5 mgCalcium

0.2 mgIron

1 servingServing

Estimated from USDA FoodData Central ingredient data