Una-Don

1. 1

   Slice cucumbers and sprinkle with salt. Mix well and let sit for 10 minutes. Wring out water and set aside.

2. 2

   Cut the unagi fillet into 2-3 inch pieces and bake skin side up at 350F for 10-12 minutes. Then broil/toast for 2-3 minutes to crisp up the skin.

3. 3

   Slice some myoga, which are ginger shoots. They might be hard to find, and a bit expensive, but they give a nice spicy & floral character to the dish. A good side to this dish is somen noodles and some grated mountain ginger.

4. 4

   Mix the drained cucumbers, myoga, and sesame seeds with white rice. Set aside with a towel over it.

5. 5

   Scramble some eggs. Make sure to super scramble it, because you want tiny crumbly pieces.

6. 6

   Then build your bowl. Put your mixed rice in a bowl, sprinkle some scrambled eggs on top, and place the hot unagi, skin side down. Sprinkle some sansho pepper and a dab of wasabi.

* Per serving · 4 servings · Values may vary.

No additional tips available.