Easiest Way to Cook Perfect roasted eel in rice

roasted eel in rice. Unadon is a classic Japanese dish that consists of steamed rice topped with grilled eel fillets that are glazed with a sweetened soy-based sauce (called tare) and caramelized, preferably over charcoal fire. Unadon is a short word for Unagi (eel) Donburi (rice bowl dish). You can compare it with the canned sardines of America.

While the sauce is cooling, start cooking and preparing the rice using your preferred method. Normally eel fillets come sliced in half lengthwise, so cut your eel fillets in half width-wise so they can fit on top of your rice bowl. Make the rice with the salt in a rice cooker according to the manufacturer's directions. You can cook roasted eel in rice using 6 ingredients and 2 steps. Here is how you cook that.

Ingredients of roasted eel in rice

1. Prepare 3 cup of jasmine rice uncooked.
2. You need 6 cup of chicken stock/broth.
3. It's 1 can of chickpeas/garbanzo beans.
4. Prepare 2 bunch of green onion chopped thinly.
5. It's 4 can of blackpepper roasted eel.
6. It's 1/4 cup of black pepper sauce you can get a bottle at a Asian grocery store.

Preheat a frying pan over medium heat, then oil it with vegetable oil. You can grill conger eel, brush it with the unagi sauce and serve it like sushi on top of a finger-sized bed of rice. Pike eel is a salt water eel commonly served in Kyoto but not Tokyo. It is cooked like unagi - grilled and basted with unagi glaze.

roasted eel in rice instructions

1. cook rice in broth till liquid is almost cooked in while your waiting mix the chickpeas and roasted eel together when the liquid is bubbling though the rice add eel mixture stir in quickly cover remove from heat cover for 20 minutes don't uncover before this let's it steep throughout.
2. after 20 minutes add green onions.

Most eel sauce recipes call for equal parts soy sauce, mirin (a Japanese rice wine), and white sugar. I added a half cup of each ingredient to a sauce pan, whisked it over medium-high heat, and let it reduce by about a third before removing it from the heat. Then I left it to cool just slightly in order to become super sticky. Eel hone senbei can be found at Nihonbashi Tamai, where the bones are roasted and then fried in oil, for a delightfully crispy texture. These are perfect as a snack with a glass of sake or beer, and come in generous portion sizes.