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How to make Japanese Eel Rice?
Ingredients:
• For the Eel:
• 2 fillets of freshwater eel (unagi)
• Salt
• For the Sauce:
• 1/4 cup soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (Japanese rice wine)
• 2 tablespoons sugar
• For Serving:
• 2 cups cooked Japanese rice
• Sansho powder (Japanese pepper), optional
• Finely sliced green onions, for garnish
• Toasted sesame seeds, for garnish
Instructions:
1. Prepare the Sauce:
• In a small saucepan, combine soy sauce, mirin, sake, and sugar.
• Bring the mixture to a simmer over medium heat and stir until the sugar dissolves. Cook until the sauce thickens slightly, about 5-7 minutes. Set aside.
2. Grill the Eel:
• Preheat your grill or broiler. Lightly salt the eel fillets.
• If using a grill, place the eel skin-side down and grill for about 5-7 minutes, depending on the thickness. If broiling, place eel fillets on a baking sheet and broil until the surface starts to caramelize, about 5-7 minutes.
• Brush the eel fillets with the prepared sauce and cook for an additional 1-2 minutes to glaze.
3. Assemble the Dish:
• Divide the cooked rice between two bowls.
• Carefully place a grilled eel fillet on top of the rice in each bowl.
• Drizzle more sauce over the eel and rice, to taste.
• Garnish with finely sliced green onions, toasted sesame seeds, and a sprinkle of sansho powder if desired.
Enjoy your homemade Unadon, a satisfying and classic Japanese dish!