Unagi Don

Tender eel fillets, glazed with a thick, glossy sauce over a bed of white rice. The aroma of caramelized soy sauce and reduced mirin promises a perfect balance between the richness of the fish and the umami of the glaze.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 602
• Protein: 27 g
• Carbs: 77 g
• Fat: 16 g

Ingredients

• 500 g European eel ( trimmed fillets )
• 300 g White rice ( well rinsed )
• 100 ml soy sauce
• 100 ml mirin
• 50 ml Sake or rice alcohol
• 2 tbsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece nori seaweed ( in thin strips )
• 1 tsp sesame seeds optional
• 0.5 tsp Sansho Pepper

Instructions

1. Rice preparation

   Wash the white rice in clear water until the water runs clear. Cook the rice in an equivalent volume of water. The grain should be tender, shiny, and slightly sticky without being mushy.

2. Glaze reduction

   In a small saucepan, mix the soy sauce, mirin, sake, and white sugar. Bring to a boil then let reduce over low heat. The sauce is ready when it coats the back of a spoon and becomes syrupy.

3. Cooking and glazing the eel

   Place the eel fillets under the oven grill. Generously brush with sauce every 2 minutes using a brush. The eel should caramelize and become shiny, the flesh should be extremely tender.

4. Plating the bowl

   Fill large bowls with hot rice. Drizzle a bit of sauce over the rice. Place the whole eel fillets or cut into large sections. Finish with the chopped green onion, nori seaweed strips, sesame seeds, and sprinkle with sansho pepper.

Chef's tips

• Do not skip rinsing the rice; it is what gives it that shine without being gummy.
• If the sauce reduces too much, thin it out with a splash of sake.
• Glazing should be done in stages: several thin layers are better than one thick one.

Storage

Keep refrigerated for up to 24 hours. Reheat gently using steam to avoid drying out the fish.