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Japanese · Dinner

Unadon

Hot rice brushed with glossy tare and topped with tender broiled kabayaki eel, its caramelized edges sharpened by fragrant sansho pepper.

About 30 minTotal
About 30 minActive
$$$Cost
EasyDifficulty
Makes 4 servings
Japanese unadon with glossy broiled kabayaki eel overlapped on white rice, a restrained tare sheen, and a light dusting of sansho.

Equipment

  • A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.

Ingredients

1× recipe · Makes 4 servings

  • 1/3 cup mirin
  • 3 tablespoons sake, divided
  • 3 tablespoons sugar
  • 1/3 cup soy sauce
  • 2 fully cooked frozen kabayaki unagi fillets, about 6 ounces each, thawed
  • 1 teaspoon neutral oil
  • 4 cups hot cooked Japanese short-grain rice
  • 1/2 teaspoon ground sansho pepper, for serving

Instructions

  1. Bring mirin and 2 tablespoons sake to a boil in a small saucepan for 2 minutes. Stir in sugar and soy sauce; simmer gently until glossy but still pourable, 8 to 10 minutes, then remove the tare from heat.

  2. Heat the broiler with a rack 6 inches from the element. Line a with foil, oil it lightly, and set the thawed fully cooked eel skin-side down. Brush with the remaining tablespoon sake.

  3. Broil until the eel is hot and its edges begin to crisp, 4 to 5 minutes. Brush lightly with tare and broil 30 to 60 seconds more, watching continuously so the sugar does not burn; verify reheated eel at 165°F.

  4. Divide hot rice among four bowls and brush each portion with a measured spoonful of tare. Cut each fillet crosswise into four pieces and overlap two pieces over each bowl.

  5. Brush the eel once more with tare, sprinkle lightly with sansho, and serve immediately. Offer extra tare sparingly so the rice remains distinct rather than syrupy.

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