Description
A delicious unagi rice bowl topped with sweet eggs, avocado, and garnished with scallions and nori.
Ingredients
Scale
- 2–3 cups rice (cooked)
- 8 ounces unagi fillet
- 6 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon granulated sugar
- 1 tablespoon oil
- 1 avocado (sliced)
- 1 sheet nori, torn into small pieces, for garnish
- 1/4 cup chopped scallion for garnish
- to taste togarashi, optional
Instructions
- Preheat oven to 350 degrees F.
- Place unagi on a lined baking sheet and cook in the oven for 5-8 minutes or until hot. Turn on the broiler and broil for 1 minute. Remove from oven and keep warm.
- Heat 1 tablespoon oil in a non-stick saute pan over medium heat. Whisk eggs and add soy sauce, mirin, sake, and sugar. Pour egg mixture into hot pan. Cover and let cook undisturbed for 2-3 minutes. The eggs should still be wet but set. Remove from heat.
- Portion rice into 2 bowls and top with sweet simmered eggs and unagi. Finish with avocado slices, chopped scallions, and nori. Sprinkle togarashi on top if desired.
Notes
- For best results, use sushi rice for the perfect texture.
- Feel free to adjust the seasoning of the eggs according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Sauteing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 350mg