Unagi Donburi (Grilled Eel Rice Bowl)

Name: Unagi Donburi (Grilled Eel Rice Bowl)
Cuisine: Japan
Ingredients: 2–3 fillets (≈400 g) Unagi fillets (pre-cooked or fresh); 100 ml Soy sauce; 80 ml Mirin; 60 ml Sake; 3 tbsp Sugar; 4 bowls Cooked Japanese rice; to sprinkle Sansho pepper

A recipe from Japan.

🇯🇵 JapaneelunagihighProteindonbuririceBowlgrill

Nutrition (per serving)

720Calories

42 gProtein

85 gCarbs

28 gFat

18 gSugar

2100 mgSalt

Ingredients

2–3 fillets (≈400 g) Unagi fillets (pre-cooked or fresh)
100 ml Soy sauce
80 ml Mirin
60 ml Sake
3 tbsp Sugar
4 bowls Cooked Japanese rice
to sprinkle Sansho pepper

Method

Make unagi sauce: simmer soy, mirin, sake, sugar 8–10 min until thick and glossy → cool slightly.
If using fresh eel: grill skin-side down first 5 min → flip → brush with sauce → grill 3–4 min more.
If using pre-cooked: heat oven/grill 220 °C → brush eel with sauce → grill 4–6 min until bubbly.
Brush extra sauce over eel.
Serve over hot rice → pour remaining sauce over → sprinkle sansho pepper.
Optional: top with shredded nori — rich, sweet eel rice bowl.