Succulent Grilled Eel Over Steamed Rice

Cook 180g of Japanese short-grain rice according to package instructions. Keep it warm while you prepare the unagi.

Prepare the Unagi Sauce (Tare): In a small saucepan, combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon sugar, and 2 tablespoons water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce slightly thickens, about 3-5 minutes. Set aside.

Gently pat the unagi fillets dry with paper towels. If they are already grilled kabayaki style, proceed to the next step for heating.

Grill the Unagi: Preheat a grill or broiler to medium-high heat (around 200°C). Place the unagi fillets skin-side down on a foil-lined baking sheet or grill rack. Grill for 3-4 minutes.

Flip the unagi, baste generously with the prepared unagi sauce, and grill for another 2-3 minutes until heated through and slightly caramelized. Repeat basting and grilling once more if desired for deeper flavor and a richer glaze.

Assemble the Unagi-Don: Divide the warm cooked rice into two donburi bowls. Place one grilled unagi fillet over the rice in each bowl. Drizzle any remaining unagi sauce over the eel and rice. Garnish with a sprinkle of sansho pepper and thinly sliced green onions, if using. Serve immediately.