Grilled Eel Rice Bowl

Ingredients

• 2 eel fillets (about 400g / 14 oz) 2 eel fillets (about 400g / 14 oz)
• 1 cup (240ml) soy sauce 1 cup (240ml) soy sauce
• 1 cup (240ml) mirin 1 cup (240ml) mirin
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 4 cups (800g) cooked Japanese short-grain rice 4 cups (800g) cooked Japanese short-grain rice
• 2 omelets, thinly sliced 2 omelets, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame seeds, toasted 1 tablespoon sesame seeds, toasted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 70g, 10g
• Protein: 20g
• Fiber: 2g
• Salt: 3g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small saucepan, combine the soy sauce, mirin, and sugar. Heat over medium heat until the sugar has dissolved and the sauce has slightly thickened.
3. 3.
   Place the eel fillets on the grill, skin side down. Brush the fillets generously with the sauce and grill for about 5 minutes.
4. 4.
   Flip the eel fillets and brush the other side with the sauce. Grill for an additional 5 minutes or until the eel is cooked through and nicely glazed.
5. 5.
   Remove the eel from the grill and let it rest for a few minutes. Slice the eel into bite-sized pieces.
6. 6.
   Divide the cooked rice into bowls and top with the grilled eel slices.
7. 7.
   Drizzle the remaining sauce over the eel and rice.
8. 8.
   Garnish with sliced omelet, green onions, and toasted sesame seeds.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Eel — Make sure to thoroughly clean the eel fillets before grilling to remove any impurities. Additionally, if using frozen eel, ensure it is fully thawed before cooking.
• Japanese short-grain rice — Rinse the rice well before cooking to remove excess starch and achieve a fluffy texture.
• Omelet — To achieve thin and delicate omelet slices, use a non-stick pan and cook the omelet over low heat, flipping it gently.

Tips & Tricks

• If eel is not readily available, you can substitute it with grilled salmon or mackerel for a similar flavor profile.
• For an extra layer of flavor, marinate the eel fillets in the sauce for 30 minutes before grilling.
• To add a bit of heat, sprinkle some shichimi togarashi (Japanese seven spice) over the dish before serving.
• Serve the Grilled Eel Rice Bowl with a side of miso soup and pickled vegetables for a complete Japanese meal experience.
• Leftover grilled eel can be stored in the refrigerator for up to 2 days and enjoyed as a topping for sushi or in a bento box.

Serving advice

Serve the Grilled Eel Rice Bowl hot, allowing the flavors to meld together. The dish is traditionally enjoyed with chopsticks, savoring each bite of tender eel and fragrant rice.

Presentation advice

To enhance the presentation of the Grilled Eel Rice Bowl, arrange the sliced eel neatly on top of the rice, drizzle the sauce in an artistic pattern, and sprinkle the garnishes evenly. The vibrant colors of the dish will make it visually appealing and enticing.