Unadon with unagi kabayaki

Instructions

1. 1

   Wash and soak the rice ⏱ 20 min

   Rinse the rice in several changes of water, until the water stays almost clear. Cover it with cold water, let it soak, then drain it well.

2. 2

   Cook the rice ⏱ 12 min

   Put the rice with 360 ml water in a saucepan with a lid. Bring to a boil, reduce the heat to low and cook without lifting the lid.

3. 3

   Let the rice rest ⏱ 10 min

   Turn off the heat and leave the rice covered. The residual steam finishes the cooking and evens out the texture of the grains.

4. 4

   Heat the unagi ⏱ 8 min

   Cut the Unagi Kabayaki Fillet into portions. Put it on a tray, brush it with a little sauce and heat it at 180°C until glossy and it reaches at least 63°C.

5. 5

   Assemble the bowls

   Fluff the rice and divide it into bowls. Lay the unagi on top, drizzle with a little sauce and scatter fine strips of nori and Sesame Mix.