Unagi Don

Method

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1. Simmer the tare ingredients together for 8 to 10 minutes until reduced by about a third and syrupy enough to coat a spoon. Set aside.

   Mark done Start 8 min timer

2. If using vacuum-packed kabayaki, rinse off the packet sauce under warm water and pat dry — it is usually oversweet.

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3. Lay the fillets skin side down in a foil-lined tray, sprinkle over the sake, and cover tightly with foil.

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4. Steam in a 180°C / 350°F oven for 8 minutes to soften and plump the flesh.

   Mark done Start 8 min timer

5. Uncover, brush with tare, and grill under a high heat for 90 seconds until it bubbles.

   Mark done Start 90 sec timer

6. Brush and grill twice more, 60 seconds each time, until the surface is dark and glossy.

   Mark done

7. Divide the hot rice between two deep bowls and spoon a little tare over the rice itself.

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8. Lay the eel on top, brush with a final coat of tare, and scatter with shredded nori.

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9. Serve with sansho pepper and pickled ginger at the table.

   Mark done

Chef’s Tips

• Rinse the packet sauce off. It is far sweeter than a proper tare and masks the eel.
• Thin coats, repeated. One heavy brushing runs off and scorches.
• Sansho, not black pepper. The numbing quality is the point.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• A clear suimono soup
• Cold sake or green tea
• Cucumber sunomono

Storage & Reheating

Eat immediately. The tare keeps 2 months refrigerated and improves with each use.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.