Unagi Rice Bowl

1. 1

   If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.

2. 2

   Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.

3. 3

   Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.

4. 4

   Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.

* Per serving · 4 servings · Values may vary.

No additional tips available.