Ingredients with Measurements:
- 2 unagi (freshwater eel) fillets, deboned
- 1 cup of Japanese short-grain rice
- 1 1/2 cups of water
- 1/4 cup of mirin (sweet rice wine)
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 2 tablespoons of sugar
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 green onions, thinly sliced
- 1 tablespoon of sesame seeds
Special equipment needed:
- A grill or broiler
- A rice cooker or pot with a lid
- A small saucepan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to a rice cooker or pot with 1 1/2 cups of water. Cook the rice according to the manufacturer's instructions.
2. Preheat the grill or broiler to high heat.
3. In a small saucepan, combine the mirin, soy sauce, sake, and sugar. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for 5 minutes, or until the sauce thickens.
4. Brush the unagi fillets with vegetable oil and season them with salt and black pepper. Grill or broil the unagi fillets for 5-7 minutes on each side, or until they are cooked through and slightly charred.
5. Once the rice is cooked, divide it between two bowls. Place the grilled unagi fillets on top of the rice.
6. Drizzle the sauce over the unagi and rice. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Grill or broil on high heat.
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 580
Fat: 14g
Carbohydrates: 86g
Protein: 25g
Sodium: 1,780mg
Sugar: 17g
Substitutions for ingredients:
- You can use regular eel instead of unagi, but the flavor will be slightly different.
- If you don't have mirin, you can use sweet white wine or sherry instead.
- If you don't have sake, you can use dry white wine or rice vinegar instead.
Variations:
- You can add sliced avocado or cucumber to the bowl for extra flavor and texture.
- You can substitute the unagi with grilled salmon or tuna for a different flavor.
Tips and tricks:
- Make sure to debone the unagi fillets before grilling or broiling.
- Brush the unagi fillets with vegetable oil to prevent them from sticking to the grill or broiler.
- Use a rice cooker for perfectly cooked rice every time.
Storage instructions:
Store any leftover unagi donburi in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, microwave the unagi donburi for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the unagi donburi in a traditional Japanese bowl for an authentic presentation.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Pair with a cold Japanese beer or sake for the perfect meal.
Suggested side dishes:
Serve with miso soup and a side of edamame for a complete Japanese meal.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the unagi fillets are sticking to the grill or broiler, brush them with more vegetable oil.
Food safety advice:
- Make sure to cook the unagi fillets to an internal temperature of 145°F to ensure they are safe to eat.
- Store any leftover unagi donburi in the refrigerator and consume within 2 days.
Food history:
Unagi donburi is a popular Japanese dish that is traditionally eaten during the summer months. It is believed to provide energy and stamina during the hot and humid weather.
Flavor profiles:
Unagi has a rich, sweet, and slightly smoky flavor that pairs well with the salty and sweet sauce.
Serving suggestions:
Serve the unagi donburi hot and fresh for the best flavor.
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Region: Japanese