Eel Rice Recipe: Japanese Unagi Don With Sweet Soy Glaze

This Japanese unagi don brings the authentic taste of Tokyo to your kitchen with minimal effort. The dish combines tender grilled eel with fluffy rice and a glossy sweet soy glaze that’s impossible to resist.

The key is grilling the eel until it’s slightly charred, then brushing it with the glaze to create that signature caramelized finish. Each bite delivers a perfect balance of smoky, sweet, and savory flavors.

What makes this dish special is its simplicity. With just a few ingredients and a 15-minute prep time, you’ll have a meal that tastes like it came from a high-end sushi bar.

Serve it warm for the best experience, with the eel resting atop a bed of steamed rice and drizzled with extra glaze for maximum impact.

Ingredients for Eel Rice

Short list. Big flavor. Tokyo in your kitchen tonight.

The eel is the star here. Fresh unagi fillets are ideal but frozen works fine—thaw in the fridge overnight. Mitsua or Kibun brands are solid picks at Asian markets. Look for skin-on fillets for that authentic texture. If your store doesn’t carry it, most seafood counters can order it for you (just ask a day ahead).

No mirin? Sweet sherry at half the amount plus a pinch of sugar gets you close. Sake can be swapped with dry white wine (avoid cooking wine—it’s salty). The rice must be short-grain—Koshihikari or Nishiki are perfect. Out of nori? Furikake seasoning adds a similar umami punch. Don’t skip toasting the sesame seeds though (worth the extra minute).

The glaze keeps for 1 week in the fridge—great for brushing on other proteins or veggies. Cooked eel is best served immediately but holds for about 3 days refrigerated. Reheat gently to avoid drying it out.

Step-by-Step Instructions for Unagi Don

This method delivers tender eel and perfectly seasoned rice with minimal fuss.

Step 1: Prepare the Sushi Rice

Rinse the 2 cups Sushi Rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Drain well and transfer to your rice cooker or a heavy pot.

Add 1 cup Dashi Stock and enough water to reach the standard rice-to-water ratio for your cooker (usually 2¼ cups total liquid). Cook according to your appliance’s instructions. Once done, let it steam with the lid closed for 10 minutes—this ensures fluffy, separate grains.

Step 2: Make the Sweet Soy Glaze

In a small saucepan, combine the 0.5 cup Soy Sauce, 0.25 cup Mirin, 0.25 cup Sugar, and 2 tbsp Sake. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.

Reduce heat to low and let it simmer for 8-10 minutes until slightly thickened—it should coat the back of a spoon. Watch it closely to prevent burning. Remove from heat and set aside; the glaze will thicken further as it cools.

Step 3: Grill the Unagi Eel Fillets

Heat the 1 tbsp Vegetable Oil in a large skillet over medium-high heat. Pat the 1 lb Unagi Eel Fillets dry with paper towels to ensure a good sear. Place the fillets skin-side down in the hot oil and cook for 4-5 minutes until the skin is crispy and golden brown.

Flip carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Brush both sides generously with the prepared glaze during the last 2 minutes of cooking. Remove from heat and slice into 1-inch pieces.

Step 4: Assemble the Unagi Don

Divide the cooked sushi rice evenly among four bowls. Arrange the sliced eel on top of the rice, then drizzle the remaining glaze over each portion. The glaze should create a glossy, sticky coating on the eel.

Thinly slice the 3 whole Green Onions and sprinkle them over the eel. Cut the 2 sheets Nori Seaweed Sheets into thin strips and scatter them on top, then sprinkle with the 1 tbsp Sesame Seeds for added crunch. Serve immediately with 0.25 cup Pickled Ginger on the side for a refreshing contrast.

Best Sauces and Condiments for This Dish

Unagi Glaze Boost

For extra depth, I mix 1 tsp grated fresh ginger into the finished glaze. This adds a subtle zing that cuts through the richness. The ginger pairs perfectly with the eel’s natural sweetness. 💡

Spicy Mayo Drizzle

Combine ¼ cup Japanese mayonnaise with 1 tbsp sriracha for a creamy, spicy contrast. Drizzle over the eel before serving. I use Kewpie brand for that authentic Japanese taste.

Citrus Accent

A squeeze of yuzu juice or lime brightens the dish beautifully. Just 1 tsp per serving adds a refreshing note without overpowering the glaze. I keep a bottle of Kikkoman yuzu juice in my fridge for this.

Umami Bomb

Sprinkle ½ tsp furikake seasoning on top for an extra umami punch. The seaweed and sesame blend complements the nori strips. It’s a simple upgrade that makes the dish taste even more authentic.

Sweet Pickled Touch

Add 2 tbsp pickled red ginger alongside the green onions for a colorful, sweet-tart garnish. The vibrant pink color makes the dish pop visually. It’s my go-to for an easy presentation boost. 🌟

Sesame Oil Finish

A light drizzle of toasted sesame oil (½ tsp per bowl) adds a nutty aroma. I warm the oil slightly before drizzling to enhance its fragrance. This small touch elevates the dish significantly.

Frequently Asked Questions