Unagidon

Ingredients

• •2 fillets fresh eel (unagi), cleaned
• •1 cup soy sauce
• •1/2 cup mirin (sweet rice wine)
• •2 tablespoons sugar
• •1 tablespoon sake (rice wine)
• •1 teaspoon grated ginger
• •2 cloves garlic, minced
• •3 cups cooked white rice
• •1 teaspoon cornstarch
• •2 tablespoons water
• •2 stalks green onion, chopped
• •1 teaspoon sesame seeds

Directions

1. 1Combine soy sauce, mirin, sugar, sake, ginger, and garlic in a saucepan and bring to a simmer over medium heat.
2. 2Mix cornstarch with water to create a slurry and stir into the sauce until thickened, about 2 minutes.
3. 3Pat eel fillets dry and place skin-side down on a preheated grill or broiler pan.
4. 4Grill or broil eel for 4-5 minutes per side until cooked through, brushing with the glaze sauce during cooking.
5. 5Divide cooked rice into two bowls.
6. 6Place grilled eel fillets on top of the rice.
7. 7Pour remaining warm glaze sauce over the eel and rice.
8. 8Garnish with green onion and sesame seeds before serving.

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