Japanese eel rice, often served as unagi don, pairs steamed short-grain rice with grilled eel coated in a sweet-savory glaze. This home version uses ready-cooked kabayaki eel and a quick homemade tare sauce, so you can bring the classic Japanese rice-bowl flavors to the table without grilling eel from scratch.
Ingredients
- 1 cup (190 g) Japanese short-grain rice, uncooked
- 1 1/4 cups (300 ml) water, for cooking the rice
- 2 cooked kabayaki eel fillets, about 5 oz (140 g) each, thawed if frozen
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tbsp (12 g) granulated sugar
- 1 scallion, about 2 tbsp (10 g) thinly sliced, for garnish
- 1/4 tsp (about 0.5 g) ground Japanese sansho pepper, or to taste
- 1 sheet (about 2 g) nori, cut into thin strips, optional
Instructions
- Rinse and drain the rice. Put the rice in a bowl and cover it with cool water. Swirl gently with your fingers, pour off the cloudy water, and repeat about three or four times, until the water is less cloudy. Drain in a fine-mesh sieve for 5 minutes. Rinsing removes loose surface starch, helping the cooked grains stay distinct while remaining pleasantly sticky.
- Cook the rice. Transfer the drained rice to a heavy saucepan with 1 1/4 cups (300 ml) water. Cover and bring to a boil over medium-high heat, which usually takes 4 to 5 minutes. As soon as it boils, turn the heat to low and cook, still covered, for 12 to 13 minutes. Avoid lifting the lid; escaping steam can leave the top layer undercooked. Remove the pan from the heat and let it stand, covered, for 10 minutes. This covered rest finishes steaming the rice.
- Make the tare while the rice rests. Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for about 5 minutes, until the liquid looks slightly glossy and has reduced a little, then take it off the heat. It will thicken further as it cools. Keep the simmer gentle; a hard boil can make the sauce reduce too quickly and taste overly salty.
- Warm and glaze the eel. Heat the oven to 400°F (200°C). Put the thawed eel fillets skin-side down on a small foil-lined baking tray. Brush each with about 1 tablespoon of the tare. Bake for 8 to 10 minutes, just until hot and glossy; check the thickest portion with a food thermometer and make sure it reaches 145°F (63°C), the USDA FSIS safe minimum temperature for fish. If the fillets came with sauce, you can brush that on instead, but taste it first because packaged sauces vary in sweetness and saltiness.
- Fluff and assemble. Use a rice paddle or spatula to gently turn and fluff the rice without mashing the grains. Divide it between two bowls. Lay one eel fillet over each portion and spoon a little remaining tare over the eel or rice, tasting as you go. Finish with sliced scallion, a pinch of sansho, and nori strips if using. Serve while the rice and eel are hot.
Tips
- Start with thawed, cooked eel. Japanese grocery stores and some seafood counters sell kabayaki eel refrigerated or frozen. If yours is frozen, thaw it in the refrigerator according to its package directions before starting; the recipe timing assumes thawed fillets. Avoid thawing it on the counter.
- Adjust the sauce to the eel. Kabayaki is already glazed, and some packages include extra sauce. Brush on a light layer rather than flooding the fillet. If the eel is especially sweet, use less sugar in the homemade tare or serve the extra sauce on the side.
- Use the right rice and keep the lid on. Japanese short-grain rice gives the bowl its characteristic soft, cohesive texture. Medium-grain sushi rice is a close alternative; long-grain rice will be fluffier and less sticky. For reliable stovetop rice, resist checking it while it cooks and allow the full covered rest.
- Make sensible swaps for specialty ingredients. Mirin is sweet Japanese rice seasoning wine; if you cannot find it, use 1 1/2 tablespoons (22 ml) dry sherry plus 1 1/2 teaspoons (7 ml) water and keep the sugar as written. Sake can be replaced with water, though the sauce will be less aromatic. Sansho is citrusy and gently tingling; ground Sichuan pepper is a useful stand-in, but has a stronger, more numbing flavor. Use a small pinch first.
Serving Suggestions
Serve unagi don as a complete rice bowl, with a small bowl of miso soup and a crisp vegetable side such as cucumber sunomono, lightly dressed greens, or quick-pickled daikon. The bright, cool side dishes balance the eel’s rich glaze without competing with it. A simple Japanese-style omelet or steamed vegetables can round out a larger meal, but keep the bowl itself straightforward so the eel remains the focus.
Set extra tare and sansho on the table rather than dressing every bowl heavily in advance. That lets each person choose how sweet, salty, or peppery to make their portion. Nori is optional: add it just before serving for a little savory flavor and texture, since it softens quickly against hot rice.
Variations
Make a smaller portion. Cut the cooked eel into bite-size strips and divide it over the rice for a lighter bowl or a meal with several side dishes. Keep the same sauce recipe, but spoon it on sparingly; a little goes a long way when the eel is cut into smaller pieces.
Use a different topping. Toasted sesame seeds, thin strips of omelet, or a few slices of pickled ginger can be added alongside the scallion. These are serving variations rather than replacements for the eel’s glaze. If you cannot find sansho, leave it off or use the small pinch of Sichuan pepper suggested above; ordinary black pepper has a different flavor but can add a little warmth.
Prepare a vegetarian bowl. For an eel-free option, brush thick slices of roasted eggplant or pan-seared firm tofu with the tare and warm until glazed. The sauce works well, but the result will not have eel’s delicate, rich texture. Check packaged tofu or other substitutes for saltiness before adding the full amount of sauce.
Try a different rice base. Short-grain brown rice can be used if cooked according to its package directions, though it takes longer and has a chewier texture. Keep the eel and tare quantities the same, and start the rice early so it is ready when the fish is hot.
Storage and Reheating
For the best texture, store leftover rice and eel separately if possible. Refrigerate both within 2 hours of cooking, using shallow airtight containers so they cool promptly. Cooked rice and eel keep for 3 to 4 days in the refrigerator. Do not leave cooked rice at room temperature for an extended period, and discard food that has been left out longer than 2 hours.
To reheat a portion, add a teaspoon or two of water to the rice, cover it, and microwave until steaming hot, stirring or turning it partway through. Warm the eel separately, covered loosely so it does not dry out. Reheat leftovers to 165°F (74°C), checking with a food thermometer; this is the USDA FSIS guidance for reheated leftovers. You can also freeze portions in airtight containers for about 1 to 2 months for best quality, though rice may be a little softer after thawing. Thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What is unagi don?
Unagi don is a Japanese rice bowl topped with grilled freshwater eel, commonly prepared kabayaki-style with a sweet-savory glaze. Don is short for donburi, a dish served over rice. Serving details and toppings vary, but rice, glazed eel, and a simple garnish are a familiar combination.
Can I use frozen eel for Japanese eel rice?
Yes. Many kabayaki eel fillets are sold frozen and already cooked. Thaw them in the refrigerator as directed on the package, then warm and glaze them as described. If the package gives different heating instructions, follow those and make sure the fish reaches 145°F (63°C) when heated for this recipe.
Can I make the tare sauce ahead?
Yes. Make the sauce up to 3 days ahead and keep it covered in the refrigerator. Warm it gently or let it sit briefly at room temperature so it is easy to brush on. If it has thickened in the fridge, stir in a teaspoon of water at a time until it is pourable.
What can I use instead of mirin?
Dry sherry diluted with a little water is a practical substitute, as described in the tips. It is less sweet and does not taste exactly like mirin, so keep the sugar in the recipe. Water can replace sake, but the sauce will have a simpler aroma.
Is unagi don spicy?
The eel and tare are usually savory-sweet rather than hot. Sansho adds a citrusy aroma and a mild tingling sensation, but it is optional. Add only a pinch at first, or leave it off for a milder bowl.
Can I make Japanese eel rice without a rice cooker?
Yes. A covered saucepan works well if it has a tight-fitting lid and you use low heat after the water boils. Follow the cooking and resting times in this recipe, and do not lift the lid during cooking. A rice cooker is convenient, but it is not required.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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