Japanese Scallion
Eel Rice Bowl (Unadon)
A quick and savory Japanese rice bowl featuring tender glazed eel and soft eggs simmered with sweet onions, topped with fresh green onions.
Unadon is a classic comfort dish in Japanese cuisine, traditionally combining sweet, savory grilled eel over warm rice. This homestyle variation layers the eel with caramelized onions and a delicate egg mixture, creating a rich and satisfying meal that comes together easily in a single pan.
Ingredients
- 1 cup brown rice
- 1 onion
- 2 eggs
- 2 stalks green onions
- 1 fillet pre-grilled eel
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp cooking oil
Instructions
- 1Cook the brown rice
Measure out the brown rice, place it into the insert of a Panasonic rice cooker, and pour in the appropriate amount of water to begin cooking.
Tip: Make sure to measure the water carefully according to the amount of brown rice used to ensure it cooks evenly. - 2Prep the ingredients
Slice the onions finely on a wooden cutting board, crack eggs into a glass bowl, and chop fresh green onions into small pieces.
Tip: Keep your ingredients organized and prepped side-by-side so they are ready to use when cooking starts. - 3Sauté the onions
Pour oil into a heated pan, add the sliced onions, and drizzle in soy sauce and mirin to season.
Tip: Stir-fry the onions over medium heat until they begin to soften and absorb the seasonings. - 4Slice the grilled eel
Take the pre-grilled eel fillets and slice them evenly across a wooden cutting board before adding them to the dish.
Tip: Cut the eel into bite-sized portions so it distributes evenly over the onions and rice. - 5Pour the egg liquid
Pour the beaten egg liquid smoothly over the layer of sliced eel and seasoned onions in the pan.
Tip: Pour the eggs in a circular motion so they cover the eel and onions evenly.
