Unagi Chazuke 鰻茶漬け

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  • Unagi Chazuke in a big bowl.

    Unagi Chazuke (鰻茶漬け) is one of my husband’s favorite dishes. Before we were married, the only unagi dish he knew was Unagi Don (Unadon/Broiled Eel over Rice). After I served the Unagi Chazuke to him the first time, he loved it so much that he only requests this dish whenever we have unagi.

    Unagi Chazuke is a very popular dish from Nagoya. Grilled/broiled eel is placed on top of the steamed rice and hot broth is poured over. While you grill the unagi, you make the broth. You can use either dashi broth or tea as broth, but here I make the broth with both dashi and konbucha (kombu tea). The saltiness from konbucha makes very delicious soup.

    Unagi Chazuke with rice in a bowl.

    We had many Western style meals over the holidays, so it was nice to have a Japanese dish again. If you like Unadon, I hope you give this different unagi dish a try next time!

    Unagi Chazuke with rice in a bowl.

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    0 from 0 votes
    Unagi Chazuke
    Prep Time
    5 mins
    Cook Time
    10 mins
    Total Time
    15 mins
     
    Course: Main Course
    Servings: 2
    Author: Nami
    Ingredients
    Instructions
    1. Cut unagi in half (or maybe third) to fit inside your serving bowls. Line the baking sheet with aluminum foil and brush oil lightly (I use spray oil). Place unagi on top.
      Unagi Don 3
    2. WITHOUT preheat, put the baking sheet in the MIDDLE rack of your oven, and broil on high for 7 minutes (no need to flip).
    3. After 7 minutes or so, take it out and brush the Unagi Sauce over.
      Unagi Don 4
    4. Continue to broil for another 30 seconds to 60 seconds until you see bubbles on top of Unagi.
      Unagi Don 5
    5. Meanwhile in a small saucepan, combine dashi stock and konbucha and mix well.
      Unagi Chazuke 1
    6. Serve rice in a bowl and pour or brush Unagi Sauce on the rice. You can cut Unagi into 1 inch pieces (optional - easier to eat with chopsticks) and put on top of rice. Pour/brush more Unagi Sauce.
      Unagi Don 6
    7. Right before you serve, pour the dashi/konbucha soup on top of Unagi and garnish with green onions, mitsuba and sesame seeds.
    Recipe Notes

    Homemade unagi sauce recipe, click here.

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Editor’s Note: Pictures updated in July 2012

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