Unagi Donburi (Rice With Broiled Eel Topping)

Miss Yukie Matsubayashi

SERVINGS 6

• 3 cans unagi

Tare (Sauce):

• ¼ cup sake
• ¼ cup shoyu
• 2 tablespoons sugar
• ¼ teaspoon gourmet powder
• Liquid from 3 cans of eel

Combine ingredients for sauce and bring to a boil.

• 3 cups rice cooked by Method I or II (See page 29).

Serve very hot rice in individual bowls, two-thirds full. Lay two or three pieces of eel on the rice and pour about 2 tablespoons tare into each bowl. Serve hot.