Unagi Donburi

• 4 large bowls (donburi) hot rice
• 2 cans unagi
• 1 cup dashi
• 6 tbsp. mirin or sherry
• 6 tbsp. shoyu
• 1 tsp. monosodium glutamate

Make rich dashi from konbu and katsuo. Add mirin, shoyu, monosodium glutamate and bring to boil. Add liquid from cans of unagi, if any.

Arrange unagi on the hot rice.

Pour hot seasoned dashi over unagi, about ¼ cup each.

Cover and serve at once. Makes 4 servings.

Note: You may arrange unagi in single layer on a cookie sheet and heat under the broiler before putting it on hot rice.