Grilled Eel over Rice with Sweet Soy Tare

What you need

• 300 g (1 1/2 cups) Japanese short-grain rice
• 400 ml (1 2/3 cups) water, for the rice
• 2 unagi kabayaki fillets, ready-grilled eel, about 350 g (12 oz) total, thawed if frozen
• 3 tbsp soy sauce
• 3 tbsp mirin
• 3 tbsp sake, divided
• 1 tbsp sugar
• sansho pepper, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in several changes of cold water, swirling with a hand, until the water runs almost clear. Drain.

2. 2

   Put the rice and the water in a heavy pot with a tight lid and leave to soak for 30 min.

3. 3

   Bring to a boil over high heat, then cover, lower the heat as far as it goes and let it cook gently for 12 min.

4. 4

   Turn off the heat and leave the pot covered for 10 min so the rice finishes steaming.

5. 5

   Meanwhile, simmer the soy sauce, mirin, 2 tbsp of the sake and the sugar in a small pan over medium-low heat until slightly syrupy and reduced by about a third, 5-7 min. This is the tare.

6. 6

   Heat the oven grill (broiler) to high and line a tray with foil.

7. 7

   Lay the eel on the tray skin side up, sprinkle with the remaining 1 tbsp of sake and grill for 2-3 min.

8. 8

   Turn the eel flesh side up, brush with tare and grill until bubbling and lightly charred at the edges, 2-3 min.

9. 9

   Brush with more tare and grill for 1-2 min more.

10. 10

    Cut each fillet across into 3-4 pieces.

11. 11

    Fill two deep bowls with the hot rice and drizzle 1-2 tbsp of tare over each.

12. 12

    Lay the eel on top, spoon over a little more tare and sprinkle with sansho pepper. Serve hot.

Imported from cozymeal.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.