Unagi Donburi (Eel Rice Bowl) 鰻丼


  • packaged cooked eel

  • cooked rice

  • 2 eggs (for egg crepe)

  • 1 tsp sugar (for egg crepe)

  • a pinch of salt (for egg crepe)

  • ikura (for garnish)

  • nori seaweed (for garnish)

  • shiso leaf (for garnish)

  • sesame seeds (for garnish)


  1. Prepare eel - heat up eel as directed on package, and cut into one-inch pieces

  2. Make egg crepe - whisk eggs, sugar and salt, cook on both sides in a pan, cool, then slice into thin strips

  3. Serve it up - prepare a bowl of rice, top with shredded egg crepe, then place eel on top, garnish with ikura, seaweed, shredded shiso leaf and sesame seeds

  4. Enjoy!