Servings: 2 serves
Unadon (Unagi Donburi) 鰻丼
Transport to Japan with the authentic flavours of this delectable unadon. This rice bowl dish topped with grilled eel glazed in a savoury-sweet sauce is a one-bowl wonder meal!
Ingredients
- 1 Frozen Unagi Kabayaki Fillet
- 4 tbsp unagi sauce *1
- 3 cups cooked rice *2
- 2 tbsp shredded nori seaweeds (optional)
- 2 tbsp finely chopped scallions (optionnal)
Instructions
- Defrost the frozen unagi kabayaki fillet at room temperature and halve the fillet. *3
- Place the unagi fillets in a frying pan skin side down over medium heat and sprinkle 1 tbsp sake over the unagi fillets *4
- Put a lid on and turn the heat down to steam-cook the fillets for about 3 minutes.
- Serve rice in a donburi bowl and brush with unagi sauce.
- Place the unagi fillets over the rice and pour more unagi sauce over the fillets.
- Sprinkle shredded nori seaweeds and garnish with finely chopped scallions to serve. *5
Notes
*1 Unagi sauce recipe here.
*2 How to cook rice in Japanese way.
*3 or defrost in the fridge a night before which I did.
*4 you can also microwave to heat up. If you use a microwave, you do not need to sprinkle sake, as sake will not evaporate enough. Microwave for 1 minute on 600w.
*5 Sansho Japanese pepper is usually used but I did not have it. You may find it in Japanese grocery stores or online shop.
*6 cooking time does not include cooking rice, and defrosting frozen eel kabayaki, and making Unagi sauce.
Nutrition
Calories: 311kcal, Carbohydrates: 67g, Protein: 7g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.2g, Cholesterol: 1mg, Sodium: 4mg, Potassium: 101mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 77IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg