Unagi Rice Bowl Recipes

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JAPANESE BROILED UNAGI EEL WITH RICE



Japanese Broiled Unagi Eel With Rice image

This easy-to-prepare Japanese-style broiled unagi eel recipe is served with vinegared rice. It is a favorite in American sushi restaurants.

Provided by Hank Shaw

Categories     Lunch

Time 40m

Yield 3

Number Of Ingredients 8

1 (9-ounce) package Japanese unagi eel
1 cup long-grain rice
1 teaspoon salt
3 tablespoons finely chopped chives
3 scallions, chopped
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 to 2 tablespoons Thai fish sauce , or nam pla

Steps:

  • Gather the ingredients.
  • Make the rice with the salt in a rice cooker according to the manufacturer's directions. Or cook the rice by simmering in 1 1/2 cups of water, covered, for 15 minutes or until all the water has been absorbed.
  • Start the broiler to get it hot.
  • In a large bowl, mix together half the chives, scallions, rice wine vinegar, sesame oil, and fish sauce.
  • Skin the unagi if it is not already skinned (it will just peel right off) and broil it until the eel begins to color. This will take only a few minutes. Flip the eel and do the same on the other side.
  • To assemble, mix the rice in the large bowl containing the seasonings. Scoop into individual bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy.

Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Cholesterol 137 mg, Fiber 1 g, Protein 22 g, SaturatedFat 4 g, Sodium 1706 mg, Sugar 1 g, Fat 22 g, ServingSize 2 to 3 servings, UnsaturatedFat 0 g

UNAGI RICE BOWL



Unagi Rice Bowl image

This is a Japanese rice bowl topped with glaze-grilled unagi eel (unagi-no-kabayaki) is called unadon or unaju. This is the most common unagi dish in Japan. Precooked and vacuum-sealed unagi-no-kabayaki are available at Asian grocery stores. Unagi is consumed the most during the summer in Japan because it's said unagi gives us stamina. This is another of my Mom's recipes and one of her favorite "comfort foods" Cook and Prep time is an estimate...

Provided by kittycatmom

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb eel (unagi-no-kabayaki, Can subsitute Mackeral)
sake rice wine
2 1/4 cups Japanese-style rice
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup sugar

Steps:

  • If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
  • Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
  • Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
  • Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.

Nutrition Facts : Calories 678.2, Fat 13.8, SaturatedFat 2.8, Cholesterol 142.9, Sodium 2257.6, Carbohydrate 101.3, Fiber 3.2, Sugar 13.6, Protein 31.9

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