Simple Homemade Unagi Donburi (Eel Rice Bowl)
A Summer Revitalizer: Delicious Unagi Donburi Made at Home
Beat the summer heat with the ultimate revitalizing dish: Unagi Donburi! While grilled eel is fantastic, we’ve prepared two easy home-style versions for you to enjoy this delicacy without much fuss. If fresh eel is hard to find, pre-prepared and seasoned eel makes for a surprisingly simple and delicious donburi. For a donburi, I find that eel that isn’t overly thick is more pleasant to eat, balancing perfectly with the rice. We’ve tried two popular styles: one inspired by Chef Baek Jong-won’s recipe and another reminiscent of the famous ‘Maru*’ restaurant. Enjoy making these delightful eel bowls at home!
Main Ingredients
- 3 portions pre-prepared eel
- 2 eggs
- 1/2 avocado
- Scallions, as needed
- 5 perilla leaves
- A small piece of ginger
Eel Sauce and Simmering Liquid
- 4 Tbsp soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 150ml water
- 3 Tbsp sugar
- 2 Tbsp corn syrup (or honey)
- 1 tsp minced ginger (or finely julienned ginger)
- 1 piece kombu (5x5cm)
- 4 Tbsp soy sauce
- 3 Tbsp mirin (sweet rice wine)
- 150ml water
- 3 Tbsp sugar
- 2 Tbsp corn syrup (or honey)
- 1 tsp minced ginger (or finely julienned ginger)
- 1 piece kombu (5x5cm)
Cooking Instructions
Step 1
First, let’s make the delicious sauce that will flavor your Unagi Donburi. In a pot, combine 4 tablespoons of soy sauce, 3 tablespoons of mirin, 150ml of water, 3 tablespoons of sugar, 2 tablespoons of corn syrup, 1 teaspoon of minced ginger (or a bit of finely julienned ginger), and a piece of kombu for umami. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for about 5 minutes until the sauce has slightly reduced and thickened. Remove the kombu and let the sauce cool slightly.
Step 2
Prepare a soft scramble for a delightful texture. Crack 2 eggs into a bowl, add a pinch of salt (optional), and whisk well. Heat a little oil in a non-stick pan over low heat. Gently stir the eggs as they cook, creating a fluffy scramble. Once cooked, transfer the scramble to a separate plate.
Step 3
Get your avocado ready. Remove the pit and peel the avocado, then slice it into wedges or rounds for easy eating.
Step 4
Prepare the scallions to add fresh flavor and color. Wash and pat dry the scallions, then finely chop them.
Step 5
Thinly julienne the perilla leaves. Stack about 5 perilla leaves, roll them up tightly, and slice them as thinly as possible. This makes them easy to eat with the rice.
Step 6
Julienne the ginger finely and soak it in cold water. This process helps to mellow the sharp, pungent flavor of the ginger, enhancing the overall taste of the Unagi Donburi. Drain the ginger just before using it.
Step 7
Cook and glaze the prepared eel. Lightly oil a pan and place the eel portions in it. Cook over medium-low heat until golden brown on both sides. Once the eel is partially cooked, spoon about 2-3 tablespoons of the reserved simmering sauce over the eel, allowing it to simmer gently and glaze. Be careful not to burn the eel by using too high heat, and ensure it cooks through and absorbs the sauce beautifully.
Step 8
Now, assemble your donburi. Place a generous serving of warm rice into a bowl. Drizzle 1-2 tablespoons of the flavorful eel sauce over the rice; this will infuse the rice with deliciousness.
Step 9
Assemble the first style of Unagi Donburi. Arrange the prepared scrambled eggs and sliced avocado attractively on top of the sauced rice. Cut the glazed eel into bite-sized pieces and place them neatly over the other toppings. Finish by scattering the chopped scallions and julienned ginger on top for a visually appealing and flavorful bowl.
Step 10
Prepare the second style of Unagi Donburi. Start by filling a bowl with warm rice. Drizzle 1-2 tablespoons of the eel sauce over the rice. Then, arrange the glazed eel pieces, cut to a comfortable size, on top.
Step 11
Add the finishing touches for a vibrant presentation. Generously top the second Unagi Donburi with the thinly julienned perilla leaves and the chopped scallions for a fresh contrast. This creates a beautifully presented and delicious eel bowl. For an enhanced dining experience, consider serving a small dish of wasabi and pickled ginger (gari) on the side for guests to add according to their preference.
