Ciotola di riso con anguilla grigliata (Unagi Don)

Dosi per 1-2 persone
30 minuti

Valutato da 83 persone

Clicca per valutare la ricetta:

Bring some of the most loved flavours in Japanese summertime cuisine to your home with this easy unagi don grilled eel rice bowl recipe. 'Unagi' is the Japanese word for 'eel', and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel, all seasoned with a homemade unagi sauce. Prepare on the barbecue during a hot summer's day, or make on an oven grill in the evening.

Ingredienti

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

Preparazione

To make the sauce, combine the mirin and sake in a small saucepan and bring to the boil. Reduce the heat and add the sugar, stirring until completely dissolved. Add the soy sauce and bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens. Turn off the heat and set aside to cool.
While the sauce is cooling, start cooking and preparing the rice using your preferred method. We suggest using 200g rice and 260ml water after washing the rice.
Preheat your grilling unit to high (about 250°C). Normally eel fillets come sliced in half lengthwise, so cut your eel fillets in half width-wise so they can fit on top of your rice bowl. Line a baking sheet with aluminium foil. Lay the fillets on top and brush with vegetable oil. Place on the grilling unit and grill for 5-7 minutes, or until nicely browned.
Take the fillets out of the oven and carefully brush with the unagi sauce, leaving a little sauce for later. Place the fillets back on the grilling unit to grill for a further minute or so, until the sauce starts to bubble on top.
To serve, Add a serving of cooked rice to an empty bowl. Brush the top of the rice with the remaining sauce and lay the unagi fillets on top.

Consigli e maggiori informazioni

- 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.