Unaju (Grilled Eel over Rice)

5 steps. Take it one step at a time.

1. 01

   Rinse the Japanese short-grain rice under cold water

   Rinse the Japanese short-grain rice under cold water until the water runs clear. Cook the rice in a rice cooker using the appropriate amount of water (usually a 1:1.1 ratio). Once cooked, let it stand for 10 minutes to finish steaming.

   20 min
2. 02

   Combine the soy sauce, mirin, sake, and sugar

   In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 10-15 minutes or until the sauce has thickened slightly and reduced by about a third.

   15 min
3. 03

   Preheat your grill or oven broiler

   Preheat your grill or oven broiler to 400°F (204°C). If using fresh eel, cut the fillets to fit your serving boxes. Place the eel on a wire rack over a baking sheet. Grill or broil for 5-7 minutes until the skin is slightly crispy and the meat is tender.

   7 min
4. 04

   Brush the eel fillets generously

   Brush the eel fillets generously with the prepared tare sauce. Return to the grill or broiler for another 1-2 minutes until the sauce bubbles and caramelizes. Repeat this glazing process once more for a deep flavor.

   2 min
5. 05

   Place a portion of steamed rice

   Place a portion of steamed rice into each Jubako or serving bowl. Drizzle a little tare sauce over the rice. Top with a grilled eel fillet. Serve immediately with a sprinkle of sansho pepper if desired.