2 ½ tbsp sugar
1 ½ tbsp cooking sake
4 tbsp soy sauce
4 tbsp mirin
2 eel fillets, skin-on
To make the sauce, combine the mirin and sake in a small saucepan and bring to the boil. Reduce the heat and add the sugar, stirring until completely dissolved. Add the soy sauce and bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens. Turn off the heat and set aside to cool.
While the sauce is cooling, start cooking and preparing the rice using your preferred method. We suggest using 200g rice and 260ml water after washing the rice.
Preheat your grilling unit to high (about 250°C). Normally eel fillets come sliced in half lengthwise, so cut your eel fillets in half width-wise so they can fit on top of your rice bowl. Line a baking sheet with aluminium foil. Lay the fillets on top and brush with vegetable oil. Place on the grilling unit and grill for 5-7 minutes, or until nicely browned.
Take the fillets out of the oven and carefully brush with the unagi sauce, leaving a little sauce for later. Place the fillets back on the grilling unit to grill for a further minute or so, until the sauce starts to bubble on top.
To serve, Add a serving of cooked rice to an empty bowl. Brush the top of the rice with the remaining sauce and lay the unagi fillets on top.