Unadon

Ingredients

• 2 pre-grilled kabayaki eel fillets, about 150g each (thawed if frozen)
• 2 cups cooked Japanese short-grain rice, kept hot
• 4 tbsp soy sauce
• 4 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1/2 tsp sansho pepper
• 2 sheets nori, shredded (optional)

Before you cook

• Thaw the eel fillets if frozen and pat them dry with paper towels.
• Combine the soy sauce, mirin, sake and sugar in a small saucepan.

Steps

1. Bring the soy sauce, mirin, sake and sugar to a simmer over medium heat.
2. Simmer the tare for 5 minutes, stirring occasionally, until it coats the back of a spoon.
3. Pour half the tare into a small bowl and set it aside for serving.
4. Preheat the broiler to high.
5. Lay the eel fillets skin-side down on a foil-lined tray.
6. Brush the fillets generously with the remaining tare.
7. Broil the eel for 4 minutes.
8. Brush with more tare and broil for another 3 minutes, until the edges char slightly.
9. Divide the hot rice between two bowls.
10. Slice each eel fillet into strips and lay them over the rice.
11. Drizzle the reserved tare over the eel.
12. Sprinkle with sansho pepper and the shredded nori.
13. Serve immediately while the eel is still sizzling.