Unagi Kabayaki Bento recipe - ingredients, nutrition and when to eat it
This Japanese bento pairs rice with grilled eel glazed in a sweet and savory soy sauce.
This Japanese bento pairs rice with grilled eel glazed in a sweet and savory soy sauce. The glossy eel goes well with plain rice, while pickled sides refresh the palate. It makes a satisfying lunch or dinner.
Japanese · 25 minutes to cook
Nutrition (per 416.7g serving): 618.8 kcal · protein 33.5g · carbohydrate 82.1g · fat 14.7g · sodium 1728.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the eel is already seasoned, skip making the soy glaze and warm it over low heat before placing it on the rice.
Tips: The glaze burns easily, so brush it on and grill the eel at the very end, once it is almost cooked through.
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Ingredients (1 serving)
- Eel — 150 g
- White rice — 1 bowl
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Cooking oil — 0.5 tsp
- Pickled radish — 3 piece
- Sansho pepper powder — 0.1 tsp