Unagi (うなぎ) is the Japanese word for freshwater eel, especially the Japanese eel.  Unagi is a common ingredient in Japanese cooking.

Unagi is served as part of unadon (sometimes spelled unagidon, especially in menus in Japanese restaurants. A Donburi  dish with sliced eel served on a bed of rice.

I don’t eat eel often. It is a fish that I sometimes like and sometimes don’t. I sometimes have the problem with the bones. But it really depends on the piece of fish you got. Some bones are so tiny that they are unnoticeable. Some are just little bigger that may not be unpleasant to eat for certain people. It is a personal preference. Any way, that unagi don that I saw was so pretty. I couldn’t resist. I got it and really enjoyed it. I ended up making them at home. It is super easy and taste just the same.

Eel is a fish that you have to try. They are soft and flaky. The sweet unagi sauce definitely brought out the best of eel. Served the eel over rice.

 

Unagi Don (Eel Rice Bowl) (Adapted from Just One Cookbook)

2 servings
Ingredients:
– 1 whole eel fillet (8 – 10 ounce)
– vegetable oil
– 3 cups hot cooked rice
– 2 green onions (finely chopped)
– ¼ cup salmon roe (optional)

Unagi Sauce:
– ¼ cup soy sauce
– ¼ cup mirin (Japanese rice wine)
– 2½ tablespoons sugar
– 1½ tablespoon sake

Directions:
In a small saucepan, combine mirin and sake. Bring to a boil. Stir in sugar and cook until completely dissolved. Add soy sauce. Bring to a boil and simmer for 20 minutes. Taste and adjust with more sugar or soy sauce if needed. Turn off the heat and allow to cool.
Line a baking sheet with aluminum foil and lightly brush with oil.
Cut the eel into 2 or 3 parts to fit the serving bowls. Place them on the prepared baking sheet. Transfer to the middle rack of a cold oven. Turn the heat to the broil setting. Cook for 8 minutes. Brush a good layer of unagi sauce over the eel. Continue to cook for 1 – 2 minutes or until there are bubbles on top of the eel.
Place the cooked rice in the serving bowls. Brush with some unagi sauce on the rice. Place the eel on top of the rice. Brush with more sauce if necessary. Top with salmon roe and green onion. Serve immediately.