Japanese Unagi Rice Bowls with Homemade Sauce

Instructions

1. 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. 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. 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. 4

   Heat for 6–8 minutes, brushing with more sauce halfway through, until hot and glossy.

5. 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. 6

   Garnish with sesame seeds, spring onions, and nori. Add pickled ginger and sansho pepper if you like.

7. 7

   Serve immediately with the remaining warm sauce at the table.