Unagi Don (Unadon

• Condiments

  • 1/4 cup Mirin
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1 Sansho pepper
  • 2 1/2 tbsp Sugar

• Beer, Wine & Liquor

  • 1 1/2 tbsp Sake

• Other

  • 2 Fillets of whole unagi (eel, defrosted

Found on justonecookbook.com

Ingredients

• 2 fillets of whole Unagi (eel), defrosted (Each unagi = 160 g / 5.6 oz)
• Sansho pepper (toppings)
• ¼ cup soy sauce
• ¼ cup mirin
• 2½ Tbsp. sugar
• 1½ Tbsp. sake

Directions

• Start making Unagi Sauce. Combine mirin and sake in a small saucepan and bring it to a boil to evaporate alcohol.
• Add sugar and stir until sugar is completely dissolved. Then add soy sauce and bring it to a boil. Then reduce heat and continue cooking on simmer for 10 minutes, or until thicken. Turn off the heat to cool it down.
• Preheat your oven to broil (high/550F (290C) for 3 minutes. Meanwhile cut Unagi in half (or maybe third) to fit inside your serving bowls. Line the baking sheet with aluminum foil and brush oil lightly (I use spray oil). Place unagi on top.
• Put the baking sheet in the MIDDLE rack of your oven, and broil on high for 5-7 minutes (no need to flip).
• After 7 minutes or so, take it out and brush the Unagi Sauce over.
• Continue to broil for another 30 seconds to 60 seconds until you see bubbles on top of Unagi.
• Serve rice in a bowl and pour or brush Unagi Sauce on the rice. Serve Unagi on top of rice and pour/brush more Unagi Sauce. Serve immediately. You can also sprinkle some Sansho.