Japanese · Dinner
Grilled Eel Over Rice (Gluten-Free)
Grilled eel fillets glazed with a sweet-savoury tamari-mirin sauce and charred until the skin blisters, served over steamed short-grain rice with nori strips, sesame seeds, pickled ginger and scallion.
$10
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
33.2gProtein
21.1gFat
68.5gCarbs
18.4gSugar
1.6gFiber
1380mgSodium
142mgChol
4.6gSat Fat
420mgPotassium
65mgCalcium
2.4mgIron
4.1mcgVitamin B12
2.5mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Warm the cooked rice in a small saucepan over low heat for 2 minutes, stirring once, until steaming throughout and no longer cold in the centre.
2
Simmer
Combine tamari, mirin, sake and sugar in a small saucepan; simmer over medium heat for 3 minutes, stirring occasionally, until slightly thickened and glossy.
3
Grill
Lay the eel skin-side down on a foil-lined grill pan; grill under high heat for 4 minutes until the skin blisters and edges char, then brush with half the glaze, flip, grill 2 minutes more on medium-high heat brushing with remaining glaze until lacquered.
4
Plate
Spoon rice into a bowl, top with the sliced eel, scatter scallion and sesame seeds, nori strips and pickled ginger, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g grilled unagi (freshwater eel), pre-cooked kabayaki-style fillet
- 1 1/2 cup300g cooked short-grain sushi rice
- 4 tbsp4 tbsp gluten-free tamari sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 2 tsp2 tsp white sugar
- 1 tsp1 tsp sesame seeds
- 22 scallion
- 11 sheet nori
- 2 tsp2 tsp pickled ginger
