Best 2 Unagi Rice Bowl Recipes
Treat yourself to the exquisite flavors of unagi rice bowl, a harmonious blend of tender eel, fluffy rice, and a medley of delectable toppings. Embark on a culinary journey through this article, where we unveil the secrets behind crafting the perfect unagi donburi. Discover the art of selecting the finest unagi, the secrets of achieving the perfect balance of flavors in the tare sauce, and the techniques to cook the eel to perfection. Furthermore, explore the diverse toppings and accompaniments that elevate this dish to a symphony of textures and flavors. Prepare to tantalize your taste buds and elevate your home cooking skills as we guide you through the steps to create an unforgettable unagi rice bowl.
Here are our top 2 tried and tested recipes!
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
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
Tips:
- Choose the Right Eel: Opt for wild-caught unagi, as it has a more delicate flavor and firmer texture compared to farmed eel.
- Prepare the Eel Properly: Before cooking, remove the eel's head and entrails, then cut it into 2-inch pieces.
- Marinate the Eel: Marinating the eel in a mixture of soy sauce, mirin, and sake enhances its flavor.
- Grill or Pan-Fry the Eel: Grill or pan-fry the eel fillets until they are slightly charred on the outside and cooked through in the center.
- Make the Unagi Sauce: Combine soy sauce, mirin, sake, sugar, and eel stock to create a flavorful sauce.
- Assemble the Rice Bowl: Place a bed of cooked rice in a bowl, top with the grilled eel, and drizzle with the unagi sauce.
- Garnish and Serve: Garnish the rice bowl with chopped green onions, nori strips, and a sprinkle of sansho pepper for an authentic touch.
Conclusion:
Unagi rice bowl, a classic Japanese dish, offers a delightful combination of flavors and textures. By following the tips and techniques outlined in this article, you can easily recreate this savory dish at home. Experiment with different eel preparation methods, sauces, and toppings to create a unique and personalized unagi rice bowl that tantalizes your taste buds.
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