Unadon

Instructions

1. Prepare the unagi sauce
   If making homemade unagi sauce, combine mirin, soy sauce, sake, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the sauce thickens and reduces by about half. The sauce should coat the back of a spoon. Set aside to cool.
2. Prepare the eel
   Preheat your broiler. Place the unagi fillets on a baking sheet lined with foil. Brush generously with unagi sauce. Broil for 5-7 minutes until the eel is heated through and the sauce is caramelized. Keep an eye on it to prevent burning.
3. Prepare the rice
   While the eel is broiling, place the warm cooked rice in a bowl and gently mix in 2 tablespoons of the unagi sauce. This will give the rice a light flavor that complements the eel.
4. Assemble the bowls
   Divide the seasoned rice among four donburi bowls or deep plates. Place a piece of broiled unagi on top of each serving of rice. Brush with additional unagi sauce.
5. Add final touches
   Sprinkle each bowl with toasted sesame seeds and chopped spring onions. Add a small portion of pickled ginger on the side of each bowl. If using, garnish with shiso leaves for a fresh, aromatic touch.
6. Serve immediately
   Serve the unadon while still hot. Provide extra unagi sauce on the side for those who prefer a stronger flavor. Enjoy with green tea for an authentic Japanese dining experience.