Unagi Donburi (Rice with Eel)

–Laura Santoki

• 1 flat can unagi (Hamanaka brand is excellent)
• 1/2 cup dashinomoto (soup stock base)
• 2 tsp. sugar
• 1 Tbsp. shoyu
• 1 Tbsp. mirin (sweet rice wine) or sake
• Dash of Ajinomoto
• 2 eggs, beaten
• 1 tsp. green onion, chopped

Remove unagi from can and set aside. Into a small pot, scrape all liquid from can and wrapper. Add dashinomoto, sugar, shoyu, mirin, and Ajinomoto; bring to boil. Coddle beaten eggs (do not overcook) in sauce over low heat.

Divide and place unagi on hot rice in 2 donburi bowls. Spoon sauce mixture over unagi and hot rice. Garnish with green onion, cover bowls, and serve immediately. Makes 2 servings.