Kabayaki Eel Rice Bowl
Scrambled Eggs (Unadon)

A comforting Japanese unadon featuring glazed kabayaki eel over creamy soft scrambled eggs and rice, finished with toasted sesame and shredded nori.

Ingredients

• 1 packet roasted eel
• 2 sterile eggs
• 1 bowl steamed white rice
• 2 tbsp honey
• 2 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp cornstarch water
• to taste shredded seaweed
• to taste white sesame seeds
• to taste broccoli
• a few shrimp
• to taste sea salt
• to taste black pepper

Instructions

1. 1Cut the roasted eel

   

   Take the packaged roasted eel from the refrigerator. Since it is cold, it is easier to cut into smaller pieces using kitchen scissors directly on the black tray.

   Tip: Chilling the eel slightly makes it firmer and much easier to slice neatly without crumbling.
2. 2Mix the eel sauce

   

   Combine 2 spoons of honey, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, and a little water in a glass bowl. Stir well to create a sweet and savory glaze.

   Tip: Adjust the dark soy sauce carefully to get a rich, glossy color without making the sauce overly salty.
3. 3Crack and mix the eggs

   

   Crack two sterile eggs into a measuring cup and pour in the cornstarch water mixture. Whisk them together thoroughly to prepare for scrambling.

   Tip: Adding cornstarch water helps increase the tender texture of the eggs.
4. 4Cook soft scrambled eggs

   

   Pour the prepared egg mixture into a hot pan. Continuously stir about 5 times, then quickly stir-fry for just a few seconds to keep the egg liquid in a slightly running, tender state.

   Tip: Do not overcook the eggs; removing them while slightly runny ensures they stay soft and fluffy over the rice.
5. 5Warm up the eel slices

   

   Place the pre-cooked eel slices into the pan and fry them briefly. Since the eel is already cooked, you only need to heat it up slightly.

   Tip: Keep the heat moderate so the eel warms through without burning the delicate surface skin.
6. 6Simmer eel with sauce

   

   Pour the previously mixed sweet and savory sauce directly over the warm eel slices in the pan. Let it simmer briefly until the sauce becomes bright and thick.

   Tip: Simmering briefly allows the eel to absorb the glaze while keeping the flesh exceptionally tender.
7. 7Assemble the eel rice bowl

   

   Place the heated eel slices neatly on top of the scrambled eggs and rice. Pour the bright, thick, savory sauce over the eel for maximum flavor.

   Tip: Since the eel is already cooked, only heat it slightly in the pan so it stays tender.

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