Japanese · Lunch
Glazed Eel Rice Three Ways
Nagoya Hitsumabushi
Nagoya's most celebrated dish, grilled unagi eel glazed in sweet tare sauce over steamed rice, eaten three ways — plain, with condiments, and poured over with dashi broth.
$$
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
8gSugar
2gFiber
780mgSodium
110mgChol
Goes well with
Tokaji Furmint, dryTokaji Furmint, dry — A refreshing pairi...
local
Junmai sake, chilledJunmai sake, chilled — A clean, smooth p...
international
Instructions
1
Prep
Combine 1/4 cup soy sauce, 4 tbsp mirin, 2 tbsp sake, and 2 tsp sugar in a bowl. Finely slice 4 scallion stalks. Cut 2 sheets nori into fine strips. Measure 2 tsp toasted sesame seeds and 1 tsp wasabi paste. Season 400ml hot dashi with 2 tsp soy sauce and set aside.
2
Simmer
Heat soy-mirin-sake-sugar mixture in a small pan over medium heat, simmer 3–4 minutes until slightly thickened. Reserve 1/4 cup glaze for grilling; keep remainder warm.
3
Grill
Preheat broiler to high. Divide 360g unagi fillet into 2 portions, place on foil-lined tray, brush with reserved tare glaze. Grill 4–5 minutes until glaze bubbles, caramelizes, and edges char lightly.
4
Build 1
Place 200g steamed rice in each of 2 deep donburi bowls. Cut grilled unagi into 3cm pieces, lay over rice in each bowl. Drizzle remaining warm tare over the top of each.
5
Build 2
Portion each dish into three eating stages: first plain (rice and eel only), second mixed with scallion, nori, sesame seeds, and wasabi, third prepared with hot dashi poured over to create ochazuke-style broth.
6
Plate
Serve each bowl immediately with all three portions ready to eat in sequence, starting with the plain preparation to appreciate the tare glaze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pre-cooked unagi fillet
- 90ml (1/4 cup + 2 tbsp) soy sauce
- 4 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- 400g (14.1 oz) cooked Japanese short-grain rice
- 400ml (1 3/4 cup) dashi stock
- 1 tsp wasabi paste
- 4 scallions
- 2 sheets toasted nori
- 2 tsp toasted sesame seeds