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!

Unagi Chazuke (Hitsumabushi)

INGREDIENTS

For Broth

• 2 cups dashi (click to learn more about this soup stock) (480 ml)
• 2 tsp konbucha (4 g)

For Unagi Donburi

• 1 fillet unagi (eel) (precooked; 160 g or 5.6 oz)
• 2-3 tablespoon unagi sauce (recipe)
• 2 serving cooked Japanese short-grain rice

For Garnish

• 1 green onion/scallion (optional for garnish)
• 1 bunch Mitsuba (Japanese parsley) (optional for garnish)
• 1 tsp toasted white sesame seeds (for garnish)

INSTRUCTIONS

1. Gather all the ingredients.

   

To Make Broth

1. In a small saucepan, combine dashi and konbucha.

2. Heat the broth over medium heat and whisk well. Taste the broth and adjust with more konbucha or salt if necessary.

To Prepare Unagi

1. Cut unagi in half (or maybe third) to fit inside your serving bowls.

2. 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).

3. 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.

To Serve

1. Cut the mitsuba and green onion into small pieces.

2. 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.

3. Right before you serve, pour the broth over the Unagi and garnish with green onions, mitsuba and sesame seeds. Enjoy!

https://www.justonecookbook.com/unagi-chazuke/