Japanese · Dinner
Grilled Eel Over Rice
Grilled freshwater eel fillet lacquered with a soy-mirin glaze and laid over steamed short-grain rice, finished with sansho pepper and scallion. The fish is broiled until the skin blisters and the glaze caramelizes, giving a sweet-savoury crust over tender, oily flesh.
$9
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
30.4gProtein
16.9gFat
63.1gCarbs
17.6gSugar
1.6gFiber
2115mgSodium
163mgChol
3.9gSat Fat
410mgPotassium
75mgCalcium
2.3mgIron
4.2mcgVitamin B12
3mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Steam the short-grain rice in a rice cooker or covered pot and keep warm. Slice the scallion and cut the nori into thin strips.
2
Simmer
Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium heat; simmer 3-4 minutes until syrupy and it coats a spoon.
3
Grill
Lay the eel fillet skin-side down on a foil-lined baking sheet, brush with glaze, and broil 4-5 minutes under high heat until the glaze bubbles and edges char.
4
Plate
Place warm rice in a bowl, scatter nori over it, lay glazed eel on top, drizzle with remaining glaze, and finish with scallion and sansho pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g grilled eel fillet (unagi kabayaki, pre-cooked)
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 1 1/2 cup280g cooked short-grain Japanese rice
- 1/2 tsp1/2 tsp sansho pepper
- 22 scallion
- 11 sheet nori
