unagi sauce:
2 ½ tbsp sugar
1 ½ tbsp cooking sake
4 tbsp soy sauce
4 tbsp mirin
200g rice
260ml water
2 eel fillets, skin-on





- For an authentic experience, you can also service this dish in a two-tier bento lunch box, or jubako. When served like this the dish is called unaju.
- Eel is traditionally eaten during the summer months in Japan. Being rich in vitamins and minerals and protein, the dish is thought to give increased stamina, which is much needed during hot days.