Unagi Rice Bowl Recipes
UNAGI RICE BOWL
This is a Japanese rice bowl topped with glaze-grilled unagi eel (unagi-no-kabayaki) is called unadon or unaju. This is the most common unagi dish in Japan. Precooked and vacuum-sealed unagi-no-kabayaki are available at Asian grocery stores. Unagi is consumed the most during the summer in Japan because it's said unagi gives us stamina. This is another of my Mom's recipes and one of her favorite "comfort foods" Cook and Prep time is an estimate...
Provided by kittycatmom
Categories Healthy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
- Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
- Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
- Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.
Nutrition Facts : Calories 678.2, Fat 13.8, SaturatedFat 2.8, Cholesterol 142.9, Sodium 2257.6, Carbohydrate 101.3, Fiber 3.2, Sugar 13.6, Protein 31.9
JAPANESE BROILED UNAGI EEL WITH RICE
This easy-to-prepare Japanese-style broiled unagi eel recipe is served with vinegared rice. It is a favorite in American sushi restaurants.
Provided by Hank Shaw
Categories Lunch
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Make the rice with the salt in a rice cooker according to the manufacturer's directions. Or cook the rice by simmering in 1 1/2 cups of water, covered, for 15 minutes or until all the water has been absorbed.
- Start the broiler to get it hot.
- In a large bowl, mix together half the chives, scallions, rice wine vinegar, sesame oil, and fish sauce.
- Skin the unagi if it is not already skinned (it will just peel right off) and broil it until the eel begins to color. This will take only a few minutes. Flip the eel and do the same on the other side.
- To assemble, mix the rice in the large bowl containing the seasonings. Scoop into individual bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy.
Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Cholesterol 137 mg, Fiber 1 g, Protein 22 g, SaturatedFat 4 g, Sodium 1706 mg, Sugar 1 g, Fat 22 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g
UNADON (UNAGI DON)
Sweet caramelized homemade unagi sauce drizzled over perfectly grilled unagi and steamed rice, this Unadon (Eel Rice) will make any Japanese food enthusiasts mouth water.
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 116 kcal, Carbohydrate 6 g, Protein 8 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 500 mg, Sugar 6 g, UnsaturatedFat 4 g, ServingSize 1 serving
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- Prepare the Eggplants. Preheat the oven to 400 degrees F (204 degrees C). First, poke holes with a toothpick or a fork all around the eggplant — this will help the eggplant skin release after roasting. Roast the eggplants whole (without peeling) until their skins are blistered and the inside feels just soft, about 30-45 minutes depending on the size of the eggplant. Alternatively, you can microwave the eggplants to achieve a similar result. Place them on a microwave-safe plate, then cover with kitchen towel or a microwave cover and microwave until soft, about 5 minutes.
- Prepare Unagi Sauce. While the eggplants are roasting, prepare the unagi sauce by simply combining soy sauce, mirin, sake (rice wine), and brown sugar. Set aside.
- Finish the Eggplants. When the eggplants are cooled down enough, peel the skins off carefully. Do 1 long incision to open up the eggplant, then do 1-2 more incisions to help flatten (if needed).
- Glaze Eggplants. In a pan, heat ~1 tablespoon vegetable oil over high heat. Add the peeled eggplant (no-seed side down) and sear until beautifully charred on one side. Flip, and add the prepared sauce to glaze the eggplants. Reduce the sauce to a coating consistency while basting the eggplants with it. Once ready, serve immediately over freshly steamed white rice. Garnish with toasted sesame seeds and sliced scallions.
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- To make the sauce, combine the mirin and sake in a small saucepan and bring to the boil. Reduce the heat and add the sugar, stirring until completely dissolved.
- While the sauce is cooling, start cooking and preparing the rice using your preferred method. We suggest using 200g rice and 260ml water after washing the rice.
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