Unagi Don Grilled Eel Bowl

Instructions

1. Prepare the unagi sauce
   If making homemade unagi sauce, combine mirin, sake, soy sauce, and sugar in a small saucepan over medium heat. Bring to a simmer and cook until the sauce is slightly thickened, about 5 minutes. Remove from heat and set aside. Skip this step if using store-bought sauce.
2. Heat the unagi
   Preheat your oven to 200°C (400°F). Place the unagi fillets on a baking sheet lined with foil, skin-side down. Brush generously with unagi sauce. Bake for 5-7 minutes until the eel is heated through and the sauce is caramelized.
3. Prepare the rice bowls
   Divide the hot steamed rice between 2-3 donburi bowls (large rice bowls). If you like, you can mix a small amount of the unagi sauce into the rice for extra flavor before adding the eel.
4. Assemble the unagi don
   Place the heated unagi fillets on top of the rice. Brush with additional unagi sauce. Sprinkle with toasted sesame seeds and sliced spring onions.
5. Add the garnishes
   Arrange the beni shoga (pickled ginger) and Japanese pickles alongside the eel. Add strips of nori around the edges of the bowl for decoration and texture.
6. Serve immediately
   Serve the unagi don while still hot, with additional unagi sauce on the side for those who want more. Traditionally, this dish is accompanied by a small bowl of clear soup like miso soup or suimono.