How to Make and Grill Unadon Sauce

Name: How to Make and Grill Unadon Sauce
Yield: Serves 2 servings
Ingredients: 2 fillets grilled eel (unagi kabayaki); As needed shredded egg crepe (kinshi tamago); 2 heads from grilled eel (unagi kabayaki); 4 tablespoons tamari soy sauce (60 ml); 2 tablespoons regular soy sauce (30 ml); 1 tablespoon sake (15 ml); 1 tablespoon mirin (15 ml); 4 tablespoons granulated sugar (about 50 grams)

おでのおでん☆ @odenooden_cookpad

I grilled this using homemade sauce. The grilling turned out as good as a specialty restaurant.
Recipe background:
I wanted to make my own sauce. I forgot to take a photo of just the finished sauce, but it turned out very glossy.

おでのおでん☆ @odenooden_cookpad

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Ingredients

Serves 2 servings

2fillets grilled eel (unagi kabayaki)
As neededshredded egg crepe (kinshi tamago)
Ingredients for Unadon sauce
2 headsfrom grilled eel (unagi kabayaki)
4 tablespoonstamari soy sauce (60 ml)
2 tablespoonsregular soy sauce (30 ml)
1 tablespoonsake (15 ml)
1 tablespoonmirin (15 ml)
4 tablespoonsgranulated sugar (about 50 grams)

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Steps

1

Cut off the eel heads and place them in a pot. Add all the sauce ingredients. Simmer over medium heat until the liquid is reduced to about two-thirds. The sauce is ready.
2

Use grilled eel with sauce.
3

Rinse off as much sauce as possible from the eel using warm water (about 104°F/40°C).
4

Line a steamer with paper towels and steam the eel. The eel will become very tender and may fall apart when picked up with chopsticks.
5

Gently slide the eel into a skillet, skin side down, and cook until the skin is crispy.
6

Brush the eel with the sauce.
7

Pour sauce over the rice.
8

Top with shredded egg crepe.
9

Place the eel on top and brush with more sauce. It's ready to serve.
10

Our family likes to use two different types of bowls. The photo shows bowl type B. The amount of rice and eel is the same in both.
11

Sprinkle with sansho pepper before eating.