Cooking Times

20 min
Prep Time
15 min
Cook Time
35 min
Total Time

Ingredients (8 items)

400.00 g Fresh eel fillets
unagi, pre-cooked
3.00 cups Steamed rice
Japanese short grain
4.00 tbsp Soy sauce
for kabayaki sauce
4.00 tbsp Mirin
sweet rice wine
3.00 tbsp Sugar
white sugar
2.00 tbsp Sake
Japanese rice wine
1.00 tsp Sansho pepper
Japanese pepper
100.00 g Pickles
Japanese pickles

Instructions (6 steps)

1
Make kabayaki sauce by simmering soy sauce, mirin, sugar, and sake until thick.
8 minutes
2
Grill eel fillets until heated through and crispy.
5 minutes
3
Brush eel with kabayaki sauce while grilling.
4
Divide steamed rice among serving bowls.
5
Place grilled eel on top of rice.
6
Drizzle with more sauce, sprinkle sansho pepper, serve with pickles.