Japanese · Dinner
Grilled Eel Over Rice (High-Protein)
Grilled eel glazed with soy-mirin reduction, served over sushi rice with soft-boiled egg and pan-seared tofu. Umami-rich Japanese unadon featuring sweet, savory flavors with sesame and scallion garnish, warm in a rice bowl.
$10
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
667Calories
54.8gProtein
23.4gFat
58.2gCarbs
20.1gSugar
5.3gFiber
1738mgSodium
489mgChol
5.6gSat Fat
625mgPotassium
148mgCalcium
4.5mgIron
4.1mcgVitamin B12
4mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Soft-boil the egg for 6.5 minutes in simmering water, then cool under cold water, peel, and halve for a jammy yolk.
2
Simmer
Heat soy sauce, mirin, sake, and sugar over medium heat for 3-4 minutes, stirring, until glaze thickens and coats the back of a spoon.
3
Grill
Place eel skin-side down under a preheated broiler over medium heat for 3-4 minutes, brush with glaze twice, until lacquered and charred.
4
Plate
Mound sushi rice in a bowl, lay glazed eel on top, tuck seared tofu slices and egg halves alongside, drizzle remaining glaze, scatter sesame seeds and scallion, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g grilled eel fillet (unagi kabayaki, pre-cooked)
- 1 1/2 cup280g cooked sushi rice
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tbsp2 tbsp sugar
- 22 eggs
- 4.2 oz120g firm tofu
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 2 tsp2 tsp vegetable oil
