Unaju Unagi Donburi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a non-stick or cast iron pan over medium heat — no oil needed (eel skin has fat).

Step 2

For fresh eel: Pan crisp skin-side down, medium heat, ~4–5 min to render fat and start crisping. Flip, cook flesh side ~2–3 min until mostly cooked.

Step 3

For pre-grilled eel: Place eel skin-side down and cook for 2–3 min, pressing gently with a spatula so all the skin contacts the pan.

Step 4

Preheat oven to 220–240 °C on broil/grill mode (top heat only).

Step 5

Transfer eel to a wire rack over a tray (keeps underside dry).

Step 6

Brush flesh side only with tare sauce.

Step 7

Broil for 30–60 sec per side — skin side first to get bubbling crisp, then quickly caramelise the flesh.