Unagi Hitsumabushi Grilled Eel Rice Bowl
Ingredients
- 160g fresh steamed rice
- 1 grilled unagi eel filet
- pinch of japanese sansho pepper powder
- shredded nori seaweed
- chopped spring onions
- wasabi paste
- dashi stock
unagi sauce
- 2 tbsp mirin
- 1 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp honey
Directions
- Make the unagi sauce by adding all the ingredients in a saucepan on medium heat. Stir until evenly combined and the sauce has thickened. Cut the unagi fillet into small strips.
- For the 1st serving, serve some rice into a bowl and drizzle the unagi sauce on top. Put the unagi strips on top of the rice and pour over some more of the sauce. Sprinkle the sansho pepper powder and nori and enjoy.
- For the 2nd serving, add some rice and unagi strips, then season with chopped spring onions, nori seaweed and wasabi paste.
- For the 3rd serving, add some rice, and then add the hot dashi stock to the bowl. Top with the all of the seasonings.
- For the 4th serving, feel free to eat it whichever way you liked the most.