Unagi Don

Instructions

1. Prepare the rice
   Rinse the Japanese short-grain rice under cold water until the water runs clear. Cook according to package instructions or using a rice cooker. Once cooked, let it rest for 10 minutes before fluffing with a rice paddle.
2. Make homemade unagi sauce (optional)
   If making homemade sauce, combine mirin, sake, soy sauce, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and let cool. If using store-bought sauce, skip this step.
3. Prepare the unagi
   Preheat your broiler. Cut the unagi fillets into 4 equal portions if they're not already portioned. Place them on a foil-lined baking sheet, skin side down. Brush each fillet generously with unagi sauce.
4. Broil the eel
   Place the eel under the broiler for 5-7 minutes until it's heated through and the sauce begins to caramelize. Watch closely to prevent burning as the sugar in the sauce can caramelize quickly.
5. Assemble the dish
   Divide the warm rice among four deep serving bowls. Place the broiled unagi on top of the rice. Drizzle with additional unagi sauce. Sprinkle with toasted sesame seeds and chopped green onions.
6. Add the garnishes
   Arrange the pickled ginger on the side of each bowl. Scatter the nori strips over the dish. For an authentic presentation, serve with a small dish of extra unagi sauce on the side.