1 vacuum-sealed Japanese unagi eel, sliced into 4 filets
3 tbsps. sake rice wine
1/2 cup soy sauce
1/3 cup Japanese sweet wine mirin
4 tbsp sugar
Japanese sansho leaves or Italian parsley
Directions
Prepare rice according to package directions.
Place the unagi onto a cookie sheet lined with parchment paper.
Sprinkle 1 tbsp of sake on the unagi filets.
Bake in a 425° oven for 8 minutes or until completely heated.
Whisk together the soy sauce, sweet mirin, sugar and remaining 2 tbsp sake in a pan over medium heat. Bring to a boil. Reduce the flame, simmer for about 10 minutes, occasionally stirring.
When the sauce is slightly thickened , heap hot rice into 2 bowls (Or 1 big bowl for 2). Top with the baked unagi. Slather with the sauce. Garnish with Japanese sansho leaves or Italian parsley
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