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!
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 3 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1 skewer unagi kabayaki (store-bought) (100 g)
- 1/4 Japanese leek
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 100 ml water
- 400-500 g cooked rice (hot)
- Sansho pepper, as needed
Cut the unagi into 2 cm squares. Cut the leek diagonally into thin slices. Lightly beat the egg (about 10 times).
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.
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.
Put the rice in individual bowls and spoon the egg and unagi topping over it. Sprinkle with sansho pepper.