Unagi and Egg Rice Bowl

Delicate pieces of unagi (freshwater eel) simmered in a sweet and savory sauce, topped with fluffy eggs. This heavenly rice bowl gives the beef bowl a run for its money!

Unagi and Egg Rice Bowl
Photographed by Manao Okamoto


Recipe by
Makiko Oda

Easy

Seafood

Eggs

Rice & Noodles

620kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 3 eggs
    Note

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 1 skewer unagi kabayaki (store-bought) (100 g)
  • 1/4 Japanese leek
  • [Simmering sauce]

    • 1 tbsp soy sauce
    • 1/2 tbsp sugar
    • 100 ml water
  • 400-500 g cooked rice (hot)
  • Sansho pepper, as needed

Directions

1

Cut the unagi into 2 cm squares. Cut the leek diagonally into thin slices. Lightly beat the egg (about 10 times).

2

Put the [Simmering sauce] ingredients into a small frying pan or pot. Place over medium heat and bring to a gentle boil. Add the unagi and leeks.

3

Add 1/2 the beaten egg and simmer for 20-30 seconds. Drizzle the remaining egg in a circular motion. Shake the pan until the eggs are half set.

4

Put the rice in individual bowls and spoon the egg and unagi topping over it. Sprinkle with sansho pepper.