It's a rice bowl topped with unagi-no-kabayaki (filleted and deboned, glaze-grilled freshwater eel). Vacuum-sealed unagi-no-kabayaki is often available at Asian grocery stores.
Ingredients:
- 4 packages unagi-no-kabayaki, about 1 lb
- sake
- 4 cups steamed Japanese rice
- For sauce:
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sugar
Preparation:
If you are using frozen unagi, thaw them in the refrigerator. It might take 5-6 hours.
Put soy sauce, mirin, and sugar in a sauce pan. Bring to a boil and simmer on low heat for a few minutes, or until sugar dissolves. Set aside.
Cut unagi into half length if it's long. Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down in a large skillet. Pour a little sake over unagi. Cover the skillet with a lid and steam cook on low heat for a couple minutes or until heated through. Or, place defrosted unagi on a microwavable plate and pour sake over. Cover with plastic wrap and heat it up in the microwave.
Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi as you like.
*Makes 4 servings