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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

    • Make the teriyaki sauce by stirring together the mirin and cooking sake in a small saucepan until boiling. Turn the heat down to low and add the sugar, allowing it to dissolve completely. Adding the soy sauce and bringing it to a boil is the next step. Stir the sauce continually until it thickens, about 10 minutes. Remove the pan from the heat and let it cool.

    • Start preparing the rice. As the sauce cools, prepare the steamed rice according to your preference. In a saucepan, place the rice with water and thoroughly wash. You only need to add enough water to cover the rice by one centimetre. Stir continuously on high heat (stirring prevents the rice from settling on the bottom). As soon as it reaches a boil, reduce the heat to medium and simmer for about 10 minutes, or until the water is absorbed. Let the steam build up for a few minutes with the lid on.

    • The unagi fillet should then be grilled. The grilling unit should be preheated to a high temperature (around 250°C). To make room for your 2 eel fillets on top of your rice bowl, slice your unagi fillets in half lengthwise. Prepare a baking tray by lining it with aluminium foil. Oil the fillets before placing them on top. For a nice browning, grill between 5 and 7 minutes.

    • The unagi sauce should now be added. After taking the fillets off the grill, coat them with the unagi sauce, saving some for later. Return the fillets to the grill for a few minutes more, allowing the sauce to bubble up.

    • In the meantime, cook the eggs for 7 minutes, then peel them. Broccoli needs to be blanched until it is fork-tender. Cut the radishes and avocado into slices.

    • After the rice has been steamed, combine the salt, sugar, and vinegar in a small bowl, then add it to the rice and stir well. Using two bowls, portion the rice, and then top with grilled fish, avocado, broccoli, boiled eggs, and sliced radishes, and sprinkled with black onion seeds. Place the perfectly grilled unagi eel fillets on top of the cooked rice and drizzle with the leftover unagi sauce.

    • You’re going to love this unagi rice bowl when it’s hot!

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