Unagi Donburi (Eel Bowl) with Sweet Soy Glaze & Sansho Pepper

A classic Japanese dish featuring tender grilled eel glazed with a sweet soy sauce, served over a bed of fluffy rice and sprinkled with aromatic sansho pepper.

Prep Time

15 minutes

Total Time

35 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£8.69

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

4filletsUnagi Kabayaki (Grilled Eel)(Pre-cooked, available in Japanese grocery stores)

£28.00

4cupsCooked Japanese Rice(Short-grain or medium-grain rice, freshly cooked)

£3.50

4tablespoonsSoy Sauce(Use a good quality soy sauce)

£0.30

4tablespoonsMirin (Sweet Rice Wine)

£0.75

2tablespoonsSake (Rice Wine)(Optional, can substitute with water)

£0.50

2tablespoonsSugar(Adjust to taste)

£0.10

0.5teaspoonSansho Pepper(Ground, for sprinkling (adjust to taste))

£1.00

2stalksGreen Onions(Thinly sliced, for garnish)

£0.60

Total Cost

£34.75

£8.69 per serving

The Method

1
Prepare the Sweet Soy Glaze: In a small saucepan, combine soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has slightly thickened. Remove from heat.
2
Prepare the Eel: If using an oven, preheat to 350°F (175°C). You can also pan-fry the eel. Brush the unagi fillets with the sweet soy glaze.
3
Oven Method (Optional): Place the glazed eel fillets on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until heated through and slightly caramelized. Baste with more glaze halfway through.
4
Pan-Fry Method: Heat a non-stick pan over medium heat. Place the glazed eel fillets skin-side down and cook for 3-4 minutes or until the skin is crispy and the flesh is heated through. Turn the eel and cook for another 1-2 minutes. Baste with glaze.
5
Assemble the Donburi: Divide the cooked rice evenly among four bowls.
6
Place the glazed unagi fillet on top of the rice in each bowl.
7
Drizzle any remaining sweet soy glaze over the eel and rice.
8
Sprinkle with ground sansho pepper and garnish with sliced green onions.
9
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

70g

27% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, add a small knob of butter to the sweet soy glaze while simmering.

You can add a beaten egg to the hot rice for extra flavor and texture.

To enhance the grilling aroma, you can briefly grill the unagi fillets over a charcoal grill (if available) after baking or pan-frying. Be careful not to burn the glaze.

If the unagi skin is not crispy enough, you can broil it for a minute or two before serving, keeping a close eye to prevent burning.

For a visual treat, arrange the unagi diagonally on top of the rice.

Adjust the amount of sansho pepper based on your spice preference.

Cooking Equipment

Oven (optional)

Stove

Small Saucepan

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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