Nasi Unagi

Name: Nasi Unagi
Cuisine: japanese
Ingredients: 2 fillet (≈200 g each) fresh or pre‑cooked unagi (eel); 2 cups Japanese short‑grain sushi rice; 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; 3 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; ¼ cup water; 1 tbsp sugar (for sauce); 1 tsp grated ginger (optional, for sauce); 1 tbsp toasted sesame seeds; 2 cm nori sheet, cut into thin strips; Pickled ginger (gari) for garnish

Unagi Don

Ingredients

2 fillet (≈200 g each) fresh or pre‑cooked unagi (eel)
2 cups Japanese short‑grain sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
¼ cup water
1 tbsp sugar (for sauce)
1 tsp grated ginger (optional, for sauce)
1 tbsp toasted sesame seeds
2 cm nori sheet, cut into thin strips
Pickled ginger (gari) for garnish

Instructions

1Rinse the sushi rice until water runs clear, then cook with 2 ¼ cups water; once cooked, fold in rice vinegar, 1 tbsp sugar, and 1 tsp salt, and let cool.
2In a small saucepan combine soy sauce, mirin, sake, ¼ cup water, 1 tbsp sugar, and grated ginger; simmer over low heat until slightly thickened, then set aside as kabayaki sauce.
3Preheat a grill or broiler; brush the unagi fillets with a thin layer of the kabayaki sauce and grill 2–3 minutes per side, basting repeatedly until glossy and caramelized.
4Slice the grilled eel into bite‑size strips.
5Divide the seasoned rice into two serving bowls, shaping it into a compact mound.
6Arrange the eel strips atop the rice, overlapping them for even coverage.
7Drizzle additional kabayaki sauce over the eel and rice.
8Garnish with toasted sesame seeds, nori strips, and a side of pickled ginger.

Source: llm-generated