Eel Over Rice Recipe (Unagi Donburi)

Eel: Grilled fillets of freshwater eel, known for their rich, savory flavor and tender texture.

Rice: Cooked white rice, which serves as the base for the dish, absorbing the flavors of the sauce.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the dish's sauce.

Mirin: A sweet rice wine that adds a subtle sweetness and depth to the sauce.

Sugar: Used to balance the savory and salty flavors in the sauce with a touch of sweetness.

Sake: A Japanese rice wine that adds complexity and enhances the overall flavor of the sauce.

To achieve a perfectly balanced sauce for your unagi donburi, make sure to simmer the soy sauce, mirin, sugar, and sake mixture on low heat. This allows the flavors to meld together and thicken without burning. Stir occasionally to prevent the sugar from sticking to the bottom of the pan.

• grilled eel - Substitute with grilled salmon: Grilled salmon has a similar texture and rich flavor that can mimic the taste of eel.

• grilled eel - Substitute with grilled chicken: For a non-fish alternative, grilled chicken can provide a hearty and satisfying texture.

• cooked rice - Substitute with quinoa: Quinoa is a nutritious grain that can serve as a healthy alternative to rice.

• cooked rice - Substitute with cauliflower rice: For a low-carb option, cauliflower rice can be used to mimic the texture of cooked rice.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free alternative that provides a slightly sweeter flavor.

• mirin - Substitute with rice vinegar and sugar: Mixing rice vinegar with a bit of sugar can replicate the sweet and tangy flavor of mirin.

• mirin - Substitute with dry sherry: Dry sherry can provide a similar depth of flavor and sweetness as mirin.

• sugar - Substitute with honey: Honey can be used as a natural sweetener with a similar consistency to sugar.

• sugar - Substitute with maple syrup: Maple syrup offers a unique sweetness and can be used as a substitute for sugar.

• sake - Substitute with dry white wine: Dry white wine can mimic the flavor profile of sake in cooking.

• sake - Substitute with vermouth: Vermouth can provide a similar depth of flavor and complexity as sake.

• Allow the grilled eel and cooked rice to cool to room temperature before storing. This prevents condensation, which can make the dish soggy.
• For short-term storage, place the eel over rice in an airtight container. Store in the refrigerator for up to 2 days. Make sure the container is sealed tightly to maintain freshness.
• To freeze, separate the grilled eel from the rice. Wrap each eel fillet individually in plastic wrap, then place them in a freezer-safe bag. Store the cooked rice in a separate freezer-safe container or bag. This prevents the textures from degrading.
• Label the containers with the date to keep track of storage time. The grilled eel can be frozen for up to 1 month, while the rice can be frozen for up to 3 months.
• When ready to enjoy, thaw the grilled eel and rice in the refrigerator overnight. Reheat the eel in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, you can use a microwave, but be cautious to avoid overcooking.
• Reheat the rice by sprinkling a little water over it and microwaving it in short intervals, stirring in between, until heated evenly.
• Reassemble the dish by placing the reheated rice in bowls, topping with the warmed grilled eel, and drizzling with the reheated sauce. Enjoy your unagi donburi as if it were freshly made!

• Microwave Method:

  1. Place the leftover eel over rice in a microwave-safe dish.
  2. Sprinkle a few drops of water over the rice to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Add a small amount of water or dashi broth to a non-stick skillet.
  2. Place the leftover eel over rice in the skillet.
  3. Cover with a lid and heat on low to medium heat for about 5-7 minutes.
  4. Stir occasionally to ensure even heating and to prevent the rice from sticking.
  5. Once heated through, serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover eel over rice in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes.
  5. Check to ensure it is heated through, then serve.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover eel over rice in a heatproof dish and put it in the steamer basket.
  3. Cover and steam for about 5-10 minutes.
  4. Check to ensure it is heated through, then serve.

• Sous Vide Method:

  1. Place the leftover eel over rice in a vacuum-sealed bag or a resealable ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Grill: Used to cook the eel fillets until they are cooked through and slightly charred.

• Saucepan: Used to combine and simmer the soy sauce, mirin, sugar, and sake until the sauce thickens.

• Rice cooker: Used to cook the rice to the perfect consistency.

• Bowl: Used to serve the cooked rice and grilled eel.

• Measuring cups: Used to measure out the soy sauce, mirin, sugar, and sake accurately.

• Spatula: Used to handle the eel fillets on the grill and to stir the sauce in the saucepan.

• Knife: Used to cut the eel fillets if needed.

• Cutting board: Used as a surface to cut the eel fillets if needed.

Pre-cook the rice: Cook the rice in advance and store it in the fridge. This saves time when assembling the dish.

Use store-bought eel: Purchase pre-grilled eel from an Asian grocery store to skip the grilling step.

Make the sauce ahead: Prepare the sauce in bulk and store it in the fridge. Reheat as needed.

Microwave for reheating: Use the microwave to quickly reheat the rice and eel before serving.

Batch cooking: Cook multiple servings at once and store them in the fridge for quick meals throughout the week.