Grilled Eel Rice Bowl with Beef and Fried Egg

Ingredients

• 300 g Eel (fresh or pre‑cleaned) (cut into 2‑inch pieces, skin on)
• 3 tbsp Unagi Sauce (store‑bought sweet soy glaze)
• 200 g Beef (thinly sliced) (preferably sirloin or ribeye, sliced thinly)
• 1 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 tsp Salt
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 tbsp Vegetable Oil (for stir‑frying and grilling)
• 2 cups Cooked Rice (short‑grain Japanese rice, warm)
• 2 pieces Eggs (large, room temperature)
• 1 tsp Sesame Seeds (toasted)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 1 stalk Green Onions (sliced, optional garnish)

Instructions

1. Marinate the Beef

   Slice the beef thinly if not already sliced. Place the beef in a mixing bowl and add oyster sauce, soy sauce, black pepper, salt, minced garlic, and grated ginger. Mix thoroughly until the meat is evenly coated.

   Time: PT5M

2. Season the Eel

   Score the eel skin in a crosshatch pattern, being careful not to cut through to the flesh. Sprinkle ginger powder, chili powder, black pepper, and salt over the pieces, then rub the seasoning in evenly.

   Time: PT5M

3. Skewer the Eel (Optional)

   Thread the seasoned eel pieces onto metal or bamboo skewers for easier handling on the grill.

   Time: PT2M

4. Cook the Rice

   Rinse 1 cup of short‑grain rice until water runs clear. Cook with 1 ¼ cups water in a rice cooker or pot. Once cooked, keep warm.

   Time: PT15M

   Temperature: 350°F

5. Stir‑Fry the Beef

   Heat 1 tbsp vegetable oil in a skillet over medium‑high heat. Add the marinated beef and stir‑fry for 3‑4 minutes until just cooked through. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

6. Grill the Eel

   Preheat the grill pan over medium heat and brush lightly with oil. Place the eel pieces skin‑side down, grill for about 5 minutes, then flip and grill another 5 minutes. Brush with unagi sauce during the last 2 minutes on each side.

   Time: PT10M

   Temperature: medium

7. Fry the Eggs

   In a clean skillet, add a splash of oil and heat over medium. Crack each egg into the pan and fry until the whites are set but the yolk remains runny, about 2 minutes. Season with a pinch of salt.

   Time: PT2M

   Temperature: medium

8. Assemble the Bowl

   Divide the warm rice between two bowls. Top each with grilled eel pieces, a portion of stir‑fried beef, and a fried egg. Drizzle additional unagi sauce over everything, then sprinkle toasted sesame seeds and chopped parsley. Add sliced green onions if desired.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g