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    • Grilled Eel Fillet Bowl With Vegetables

    Mark Sharron
    Easy
    35 minutes
    2
    With this easy marinated grilled eel fillets rice bowl dish, you can enjoy some of the flavours that are popular in summertime Japanese cooking. This eel rice bowl recipe is a famous unagi don recipe featuring eel marinated in soy sauce alongside avocado and tender stems - truly delicious! In Japanese, unagi means eel, including this one-bowl unagi recipe, which features white rice topped with marinated eel fillets, drizzled with unagi sauce. You can cook the unagi on the grill in the oven at night, or grill it on a sunny day during the summer.
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    Ingredients

    • Freshwater eel fillets
    • 2 ½ tablespoons of sugar
    • 1 ½ tablespoon of cooking sake
    • 4 tablespoons of soy sauce
    • 4 tablespoons of mirin
    • 2 eel fillets, skin-on
    • 500g sushi rice or sticky rice
    • 260 ml water
    • 2 tablespoons of apple cider vinegar
    • 2 teaspoons of white sugar
    • A dash of salt and Japanese sansho pepper
    • 2 eggs
    • 1 avocado
    • Fresh stem broccoli in a bunch
    • Radishes, sliced thinly
    • Black onion seeds

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • You're going to love this unagi rice bowl when it's hot!