Unagi Chazuke is a popular rice bowl featuring grilled/broiled eel and a hot broth is poured over to enjoy. A perfect meal for busy weeknights!
Gather all the ingredients.
In a small saucepan, combine dashi and konbucha.
Heat the broth over medium heat and whisk well. Taste the broth and adjust with more konbucha or salt if necessary.
Cut unagi in half (or maybe third) to fit inside your serving bowls.
Line the baking sheet with parchment paper. Place unagi on top. WITHOUT preheating, put the baking sheet in the middle rack of your oven, and broil on high for 7 minutes (no need to flip).
After 7 minutes or so, take it out and brush the Unagi Sauce over the fillet. Broil for another 30 to 60 seconds until you see bubbles on top of Unagi.
Cut the mitsuba and green onion into small pieces.
Serve steamed rice in bowls and brush Unagi Sauce on the rice. Place unagi on top. You can cut Unagi into 1-inch pieces (easier to eat with chopsticks). Pour/brush more Unagi Sauce, if you like.
Right before you serve, pour the broth over the Unagi and garnish with green onions, mitsuba and sesame seeds. Enjoy!
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.
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