Grilled Eel and Egg Don

Name: Grilled Eel and Egg Don (Unatama Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Eggs 4; Japanese pepper spice (sansyo) to taste; Japanese parsley (mitsuba) for garnishing; Johakuto sugar 1 Tbsp; Grilled seasoned eel (unagi kabayaki) 200 g (7 oz), cut into bite-size pieces; Steamed rice 400 g (14 oz); Water 150 ml (5 fl oz); Mirin 20 ml (⅔ fl oz); Koikuchi soy sauce 40 ml (1⅖ fl oz)

Unatama Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Una or unagi means “eel”, and tama or tamago means “egg”. In Japan, there is a day during the hottest time in summer called doyou no ushi no hi, when many will consume unagi, which is believed to be able to counter summer fatigue.

Ingredients

Grilled seasoned eel (unagi kabayaki) 200 g (7 oz), cut into bite-size pieces
Eggs

Asia
Japan
Lunch
Fish course
Pescatarian
Summer

Method

Bring all ingredients for the sauce to a boil. Simmer for 3 minutes.
Pour half of the sauce in a small pan. Bring to a boil. Add half of the eel. In a bowl, lightly beat beat 2 eggs. Pour into the pan and lower heat. Cover with a lid until eggs are cooked to desired level of doneness. Remove from heat and place on rice. Repeat for the other serving.
Garn