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    • Eel Rice Bowl

    Mark Sharron
    Easy
    40 minutes
    02-Apr
    Eel Rice Bowl is a popular Japanese dish that combines cooked white rice with grilled eel (unagi) and various flavorful sauces and condiments. It is a simple yet delicious dish that can be enjoyed as a meal or snack. While the main ingredients are fairly straightforward, the combination of flavours and textures makes this dish a unique and satisfying experience.  
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    Ingredients

    • Cooked white rice
    • Grilled eel (unagi)
    • Soy sauce
    • Mirin
    • Sugar
    • Dried seaweed (nori)
    • Pickled ginger (beni shoga)
    • Japanese mayonnaise (optional)
    • Sesame seeds (optional)

    Method

    • Step-by-Step Method for Eel Rice Bowl
    • Prepare cooked white rice according to package instructions or use leftover chilled rice.
    • Cut grilled eel (unagi) into bite-sized strips or slices.
    • In a small saucepan, combine soy sauce, mirin, and sugar; heat gently while stirring until the sugar dissolves, then simmer briefly to form a glossy sauce.
    • While the sauce cools, cut dried seaweed (nori) into thin strips or small squares using kitchen scissors.
    • Arrange a serving of hot rice in a bowl, spreading it evenly.
    • Optional: While rice is hot, spoon a portion of the warm sauce over the rice to gently infuse flavor.
    • Lay the sliced eel neatly on top of the rice.
    • Drizzle or brush more sauce over the eel for shine and added taste.
    • Scatter the prepared nori strips over the eel for texture and aroma.
    • Add a small pile of pickled ginger (beni shoga) on the side for palate cleansing.
    • Optional: If using, drizzle or zigzag a small amount of Japanese mayonnaise across one side of the bowl.
    • Optional: Sprinkle sesame seeds over the assembled bowl for added crunch and nuttiness.
    • Serve immediately, ensuring all components are visible and attractively arranged for an authentic appearance.