Name: Eel Bowl Gozen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups Japanese short-grain rice; 2 large fillets Prepared Unagi (Eel) fillets (Kabayaki style); 0.5 cup Unagi Tare Sauce; 1 tsp Sansho pepper (Japanese pepper powder); 2 cups Dashi stock; 2 tbsp Miso paste (red or mixed); 0.25 cup Pickled Radish (Takuan) or Kyuri Asazuke; 1 sheet Nori (dried seaweed), shredded; 2 tbsp Sake (for steaming)

Seafood

Eel Bowl Gozen

Experience the luxury of a traditional Japanese tray meal with this exquisitely prepared Eel Bowl Gozen. Tender, caramelized grilled eel is nestled atop a bed of fluffy short-grain rice, accompanied by delicate side dishes that define the authentic 'Gozen' experience.

Prep

20m

Cook

25m

Serves

Calories

680kcal

Qty	Ingredient
3 cups 600 g	Japanese short-grain rice
2 large fillets 500 g	Prepared Unagi (Eel) fillets (Kabayaki style)
0.5 cup 120 ml	Unagi Tare Sauce
1 tsp 2 g	Sansho pepper (Japanese pepper powder)
2 cups 480 ml	Dashi stock
2 tbsp 30 g	Miso paste (red or mixed)
0.25 cup 50 g	Pickled Radish (Takuan) or Kyuri Asazuke
1 sheet 3 g	Nori (dried seaweed), shredded
2 tbsp 30 ml	Sake (for steaming)

2 Method

Step 1. Rinse the Japanese short-grain rice under cold water until the water runs clear. Cook in a rice cooker or on the stove using a 1:1.1 water ratio. Once cooked, let it fluff and keep warm.

Step 2. Prepare the miso soup side. Heat the dashi stock in a small saucepan until simmering. Remove from heat, whisk in the miso paste using a strainer, and set aside.

Step 3. Prepare the unagi. If using frozen pre-cooked kabayaki, defrost it first. Place the fillets on a baking sheet lined with foil. Sprinkle with a little sake to keep them moist.

Step 4. Broil the unagi in the oven for 5-7 minutes until the surface is bubbling and slightly charred. Halfway through, brush on additional unagi tare sauce for a rich glaze.

Step 5. Slice the hot unagi fillets into 2-inch wide pieces.

Step 6. To assemble the Gozen, fill four deep bowls with rice. Drizzle a tablespoon of tare sauce over the rice. Place the unagi slices on top and sprinkle with shredded nori and sansho pepper.

Step 7. Serve each bowl on a tray alongside a small bowl of miso soup and a small dish of Japanese pickles to complete the Gozen set.

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Sansho pepper is essential for an authentic flavor; it provides a unique citrusy, numbing sensation that cuts through the fatty richness of the eel.
·
To make the rice restaurant-quality, allow it to soak in water for 30 minutes before cooking.
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If your unagi sauce is too thin, simmer it in a small pan until it reduces to a syrupy consistency.
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For an extra touch, serve with a side of 'Chawanmushi' (savory egg custard) to make it a premium Gozen.