Half cooked eggs with sweet caramelized unagi. Another super easy dish that only takes 10 minutes!
Unagi, the Japanese term for freshwater eels. Don’t be afraid though, unagi is actually very delicious. The meat is soft and chewy, while bringing out a subtle sweet flavour. Unagi is also filled with health benefits as well, as it is rich in omega-3 fatty acids and protein.
When unagi is cooked, it absorbs all that sauce, which is actually a sweetened soy sauce. It makes the unagi so flavourful, which makes it the perfect companion for a bowl of rice.
Mix it altogether and you will get the most flavourful donburi. You may end up eating more rice than usual. Oops.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Unagi Egg Don
Ingredients
- 1 unagi (eel) fillet (defrosted and cut into bite sized pieces)
- 1 small yellow onion (thinly sliced)
- 300 ml water
- 3 tbsp light soy sauce
- 3 tbsp mirin
- 4 large eggs
- 1 green onion (chopped)
- 1 tbsp furikake (optional)
- Rice
- Seaweed strips
Instructions
- Whisk the eggs in a bowl and set aside.
- In a large pan over medium high heat, add the onion, water, soy sauce and mirin. Give it a stir and bring it to a boil.
- Add in the unagi and chopped green onion. Cover, and turn down the heat to low medium heat. Let the unagi cook for 5-10 minutes, until it becomes soft.
- Uncover, and turn the heat to low. Pour in the egg in a circular swirling motion. Cover, and cook for a few minutes until the eggs are half cooked. Remove from heat.
- Mix the rice with the furikake and place the unagi and eggs on top of the rice, followed by some chopped green onion and seaweed strips. Mix and enjoy!
