Entrée: Japan – 鰻丼 ▶ Unadon (Eel Rice Bowl)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

2 cups (400 g) Japanese short-grain rice (washed until water runs clear)
2 1 / 4 cups (540 ml) water (for cooking rice)
2 store-bought grilled unagi (pre-cooked eel) fillets (about 10.5–12 oz / 300–350 g total)
4 tbsp (60 ml) light soy sauce
2 tbsp (30 ml) kecap manis (Malaysian sweet soy sauce) — or substitute with 1 tbsp dark soy sauce + 1 tbsp honey
2 tbsp (30 ml) mirin
1 tbsp (15 ml) sake (optional) or dry sherry
2 tbsp (30 g) palm sugar or brown sugar
1 tsp grated fresh ginger
1 small clove garlic, minced
1 tbsp (15 ml) rice vinegar (optional, for slightly seasoned rice)
1 tbsp (15 ml) toasted sesame oil (for finishing rice)
1 English cucumber, thinly sliced into half-moons
2 scallions (spring onions), thinly sliced
2 tsp toasted sesame seeds
2 tbsp (14 g) fried shallots (bawang goreng) or crispy fried onions
Sambal oelek or sambal belacan (to serve, optional, 1–2 tsp per bowl)
Pickled ginger or quick-pickled cucumber (optional)
Lime or calamansi wedges (optional, for serving)

Instructions

Prepare the rice: Rinse the short-grain rice under cold water until the water runs clear. Drain and place in a rice cooker or saucepan with 2 1/4 cups water. If you like slightly seasoned rice, stir in 1 tablespoon rice vinegar before cooking. Cook according to your rice cooker instructions or bring to a boil on the stove, then reduce to a low simmer, cover and cook for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
While the rice rests, fluff it with a fork and stir in 1 tablespoon toasted sesame oil. Keep covered and warm.
Make the Malaysian-style unagi sauce (tare): In a small saucepan combine 4 tablespoons light soy sauce, 2 tablespoons kecap manis, 2 tablespoons mirin, 1 tablespoon sake (if using), 2 tablespoons palm or brown sugar, 1 teaspoon grated ginger and the minced garlic. Bring to a gentle simmer over medium-low heat. Stir until the sugar dissolves and the sauce thickens slightly, about 5–7 minutes. Taste and adjust sweetness or soy by adding a little more kecap manis or sugar if you prefer a darker, sweeter glaze. Keep warm.
Prepare the unagi: If using store-bought pre-grilled unagi (typical), warm the fillets on a baking sheet in a preheated oven at 200°C (400°F) for 6–8 minutes or heat gently under a broiler for 1–3 minutes until hot. Brush both sides several times with the warm tare so the sauce forms a glossy glaze. If your fillets are raw (uncommon), fully cook according to package instructions before glazing.
Optional quick pickles: If you want quick-pickled cucumber, toss the thin cucumber slices with 1 tablespoon rice vinegar, 1/2 teaspoon sugar and a pinch of salt. Let sit while you finish the rest of the meal.
Assemble the bowls: Divide the warm sesame-scented rice between two donburi bowls. Lay a glazed unagi fillet over each bowl of rice. Spoon any remaining tare over the eel and rice (but not so much it soaks the rice completely—just a glossy finish).
Garnish and finish: Arrange thin cucumber slices and a little pickled ginger (if using) beside the eel. Sprinkle each bowl with 1 tablespoon fried shallots, 1 teaspoon toasted sesame seeds and the sliced scallions. Add a small dollop of sambal at the side of the bowl for heat, and a lime or calamansi wedge to squeeze over if desired.
Serve immediately: Serve the Malaysia–Unagi Don hot. Encourage guests to mix a little of the tare into the rice as they eat and add sambal to taste for a Malaysian spicy kick.