|Nutritional Guidelines (per serving)|
|Servings: 2 to 3 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Unagi, a freshwater eel native to Japan, is most often barbecued or steamed and served over rice. It is a favorite in American sushi restaurants because the sweet, savory glaze over the rich, dense eel marries perfectly with the vinegared rice of nigiri sushi.
This recipe is about as simple as it gets. It makes use of the excellent pre-barbecued unagi available in many Asian markets and is accompanied by a simple herbed and seasoned rice. Although short-grain rice is typically used to prepare vinegared rice, this recipe is made with long-grain rice.
- 1 (9 ounce) package Japanese unagi eel
- 1 cup long-grain rice
- 1 teaspoon salt
- 3 tablespoons chives (finely chopped)
- 3 scallions (or green onions or baby leeks; chopped)
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 1 to 2 tablespoons Thai fish sauce (nam pla; or soy sauce)
Gather the ingredients.
Make the rice with the salt in a rice cooker according to the manufacturer’s directions. Or cook the rice by simmering in 1 1/2 cups of water, covered, for 15 minutes or until all the water has been absorbed.
Start the broiler to get it hot.
In a large bowl, mix together half the chives, scallions, rice wine vinegar, sesame oil, and fish sauce.
Skin the unagi if it is not already skinned (it will just peel right off) and broil it until the eel begins to color. This will take only a few minutes. Flip the eel and do the same on the other side.
To assemble, mix the rice in the large bowl containing the seasonings. Scoop into individual bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy.