Unagi Don

Step 1

Remove the unagi from its vacuum package and pat it dry with paper towels, using gentle downward presses on both sides until no moisture beads remain on the surface.

Step 2

Lay the unagi on the cutting board and slice it lengthwise (from head to tail) into 1-inch-wide strips using a sharp knife, cutting straight down through the spine and flesh.

Step 3

Slice the scallion lengthwise from root to tip into thin green ribbons, then set aside on a small plate.

Step 4

Pour 3 tablespoons soy sauce, 2 tablespoons mirin, and 1 tablespoon sugar into a small bowl and stir with a spoon until the sugar dissolves and the sauce is uniform and glossy.

Step 5

Heat a 10-inch nonstick skillet or cast iron skillet over medium-high heat for 90 seconds until a drop of water sizzles and evaporates immediately upon contact.

Step 6

Arrange the unagi strips skin-side down in the hot skillet in a single layer with space between each piece, and let them sit without moving for 3 minutes until the skin is golden brown and crispy.

Step 7

Flip each unagi strip carefully with a spatula and cook for 1 minute on the flesh side until it firms up and lightens slightly in color.

Step 8

Pour the prepared sauce over all the unagi pieces and tilt the skillet gently so the sauce coats them evenly, then cook for 2 minutes without stirring until the sauce thickens and clings to the eel.

Step 9

Divide the cooked rice evenly between two bowls, mounding it in the center of each bowl and packing it gently so it holds its shape.

Step 10

Arrange the glazed unagi strips on top of the rice in each bowl, laying them so the caramelized skin faces upward.

Step 11

Drizzle any remaining sauce from the skillet over the eel using a spoon, letting it pool into the rice.

Step 12

Scatter the sliced scallion ribbons in a small mound on top of each bowl, distributing the green evenly across the surface.