Name: Japanese Unagi Rice Bowls with Homemade Sauce
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 porciones
Ingredients: 2 cooked, boneless unagi fillets, about 180 g each; 400 g cooked Japanese short-grain rice; 60 ml soy sauce; 60 ml mirin; 30 ml sake or water; 25 g brown sugar; 10 g honey; 1 teaspoon grated fresh ginger; 10 g toasted sesame seeds; 2 spring onions, thinly sliced; 0.5 sheet nori, cut into strips; Pickled ginger, optional; Sansho pepper, optional

Ingredientes

2 cooked, boneless unagi fillets, about 180 g each
400 g cooked Japanese short-grain rice
60 ml soy sauce
60 ml mirin
30 ml sake or water
25 g brown sugar
10 g honey
1 teaspoon grated fresh ginger
10 g toasted sesame seeds
2 spring onions, thinly sliced
1/2 sheet nori, cut into strips
Pickled ginger, optional
Sansho pepper, optional

Instrucciones

1
Combine the soy sauce, mirin, sake, brown sugar, honey, and ginger in a small saucepan. Bring to a gentle simmer over medium heat.
2
Cook for 8–10 minutes, stirring occasionally, until the sauce is glossy and lightly thickened. It will thicken more as it cools, so don’t reduce it until it becomes syrupy, dear.
3
Heat the oven or grill to 200°C. Place the unagi skin-side down on a lined tray and brush generously with the sauce.
4
Heat for 6–8 minutes, brushing with more sauce halfway through, until hot and glossy.
5
Divide the warm rice between two bowls and drizzle each with a little sauce. Cut the eel into pieces and arrange it on top.
6
Garnish with sesame seeds, spring onions, and nori. Add pickled ginger and sansho pepper if you like.
7
Serve immediately with the remaining warm sauce at the table.

Receta generada por IA: Esta receta fue creada por un chef de IA. Verifica los ingredientes, cantidades y tiempos de cocción antes de preparar. Siempre revisa los alérgenos.

Prep:10 minutes

Cocción:20 minutes

Total:30 minutes

Porciones:2

Japanese Unagi Rice Bowls with Homemade Sauce

Ingredientes

Instrucciones

Comments

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