Unagi Donburi

• 1 can unagi (Hamanako Brand)
• 1/2 c water (or bland dashi)
• 2 tsp. sugar (approximately)
• 1 T Shoyu (approximately)
• drop sake
• dash of ajinomoto
• 2 eggs, beaten
• green onions, chopped
• 1 sheet nori, snipped into strips

Remove unagi from wrapper and set aside. Into small skillet, scrape all liquid from can and also from wrapper. Add water or dashi, sugar, shoyu, sake, and aji. Stir until heated. Place unagi into sauce and cook over low heat until heated. Pour eggs slowly over all and continue to cook over low heat. Remove from heat when barely coddled (keep it soft). Serve over hot rice in donburi bowls. Garnish with green onion and nori.

Serves 2.

Vary measurements of ingredients for sauce according to taste.