Japanese Eel Rice Bowl (鰻丼 - Unadon)

By • October 15, 2014 0 Comments

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Serves 2

Unagi Sauce

  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons white sugar
  1. In a small sauce pan, heat soy sauce, mirin, and sugar over low-medium heat. Stir until sugar melts and sauce slightly thickens (about 10 minutes).


  • 1 package (10 ounce) of vacuumed-sealed seasoned eel
  1. Preheat oven to 425°F and bake in the oven for 6 to 8 minutes until heated.
  2. Serve unagi over steamed rice. Drizzle unagi sauce on top.

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