Glazed Eel Rice Three Ways — Nagoya Hitsumabushi
Nagoya's most celebrated dish, grilled unagi eel glazed in sweet tare sauce over steamed rice, eaten three ways — plain, with condiments, and poured over with dashi broth.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 4 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sake, and 2 tsp sugar in a bowl. Finely slice 4 scallion stalks. Cut 2 sheets nori into fine strips. Measure 2 tsp toasted sesame seeds and 1 tsp wasabi paste. Season 400ml hot dashi with 2 tsp soy sauce and set aside.
Simmer
Heat soy-mirin-sake-sugar mixture in a small pan over medium heat, simmer 3–4 minutes until slightly thickened. Reserve 4 tbsp glaze for grilling; keep remainder warm.
Grill
Preheat broiler to high. Divide 360g unagi fillet between two foil-lined trays, brush each with reserved tare glaze. Grill 4–5 minutes until glaze bubbles, caramelizes, and edges char lightly.
Build 1
Divide 400g steamed rice between two deep donburi bowls. Cut grilled unagi into 3cm pieces, lay over rice in each bowl. Drizzle remaining warm tare over the top of each.
Build 2
Portion each dish into three eating stages: first plain (rice and eel only), second mixed with scallion, nori, sesame seeds, and wasabi, third prepared with hot dashi poured over to create ochazuke-style broth.
Plate
Serve both bowls immediately with all three portions ready to eat in sequence, starting with the plain preparation to appreciate the tare glaze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.