Anago Don

Step 1

Rinse rice in a fine strainer under cold water until water runs clear, about 1 minute.

Step 2

Pat anago dry with paper towels. Cut crosswise into 2-inch-wide rings using kitchen shears or a sharp knife.

Step 3

In a small bowl, whisk together soy sauce, mirin, sake, and sugar until sugar dissolves.

Step 4

Combine rice and 1.25 cups water in a medium pot. Bring to a boil over high heat, then cover and reduce to low.

Step 5

Simmer covered for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit 5 minutes.

Step 6

Heat oil in a 10-inch skillet over medium-high until shimmering, about 60 seconds.

Step 7

Working in batches, pan-fry anago rings 2 minutes per side until the edges curl and flesh is opaque.

Step 8

Pour the soy-mirin glaze into the skillet. Shake the pan gently for 90 seconds until sauce coats the eel and thickens.

Step 9

Divide hot rice between two bowls. Top each with anago and sauce, then scatter scallion over the top.

Step 10

Serve immediately.