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Unagi (Fresh-Water Eel) Donburi
Donburi are complete hunger-busters; that’s the reason why they are a staple Japanese lunch item. Teriyaki eel is one of my favourites and I used to have a little donburi spot inside my local train station where they served the best donburi in Tokyo – according to me, anyway.
Ingredients
1 100 ml 3½ fl oz
Method
Heat the grill or barbecue to hot.
Remove the back fat and skin from the eel by making a small cut in the tail and pulling the skin and fat away from the meat.
Brush the eel with your seafood teriyaki and heat it over the grill. We cook ours over the robata charcoal to give it a great smoky flavour. Once the eel is hot and caramelised, after around 5 minutes, it’s time to build
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