Unatama-Don: Easy Unagi Egg Rice Bowl
This Unatama-Don, or Easy Unagi Egg Rice Bowl, is a perfect brunch rice bowl for days where I just need that extra boost after a run. I’m out of groceries today, so I’ve only got three main ingredients: Unagi, Egg, and leftover rice. But, with just these simple ingredients, I made the breakfast of my dreams. This bowl of fluffy eggs over hot rice, topped with savory-sweet grilled unagi straight from the air fryer, is a decadant protein-rich bowl that’s so satisfying after a good run. Best part? You’ll be ready to eat in 10 minutes!
Cozy Sunday Reset Brunch: Grilled Eel Rice Bowl
This morning, Dom and I went for an amazing morning run today at Deer Lake. We were supposed to go grocery shopping, but I’m too hungry. I don’t know if anyone else is like me, but grocery shopping on an empty stomach, I always end up buying way too much stuff. So, now I have a new rule. Before I go grocery shopping or order takeout, I check my freezer and pantry first. Today, we have eggs, leftover rice, and frozen eel.
When I was in Tokyo and Osaka, they have these egg and unagi rice bowls that are delicious. It’s a more affordable alternative to the classic Unaju, which is a fancier eel rice bowl typically served in a box. Eel is particularly popular with people who need to replenish their stamina after working long hours. So, it’s perfect for an after-run brunch. But, it’s also delicious for lunch or dinner. So, I figured with our leftovers we can put together this yummy rice bowl with the help of an air fryer!
Ingredients For Easy Unagi Egg Bowl
- 1 Serving frozen unagi defrosted (about 80-100g per portion)
- 2 eggs
- salt and pepper to taste
- 1 tbsp oil
- 1 bowl hot rice
- Unagi Sauce to taste
- chopped green onions garnish
Cooking with Frozen Unagi
Unagi is Japanese word for freshwater eels, and is a popular fish in Japan. Naturally rich in vitamins A, E, and B1, as well as omega-3 fatty acids, eel is traditionally eaten to replenish stamina. Unagi is typically enjoyed in sushi or rice bowls, drizzled with that sweet-savory unagi sauce. If you never had unagi before, I like to describe it as a more soft and flaky white delicate fish that’s extra fatty. It literally just melts in your mouth. And paired with the fluffy egg, it has like a really rich savory, buttery flavor that is just delicious.
But, it’s actually pretty difficult to cook from scratch at home. Eel considered a more luxury ingredient when it comes to proteins because of how complicated it is to prepare. Processing unagi takes complicated steps like removing bones, steaming, grilling, etc. So, frozen, pre-grilled unagi became an easy and affordable way to enjoy restaurant-style Japanese eel in a few minutes at home. All you need to do is reheat, and it’s ready to go!
How To Make Unagi Rice Bowl
- Air-fry the thawed unagi for approximately 10 minutes, or until heated through and lightly caramelised.
- In a bowl, add two eggs and season with salt and pepper. Beat until well combined.
- Heat oil in a pan over medium heat. Pour in the beaten eggs and gently stir as they begin to set. Avoid scrambling them too much; let the eggs come together for about 2-3 minutes into a soft, fluffy layer while remaining slightly folded.
- Place the eggs over a bowl of hot rice, then arrange the unagi on top.
- Drizzle with unagi sauce, garnish with chopped green onions and serve immediately.
Enjoy This Rice Bowl With These Easy Japanese Side Dishes
Unatama-Don: Easy Unagi Egg Rice Bowl
By Tiffy Cooks
Equipment
Ingredients
- 1 Serving frozen unagi defrosted (about 80-100g per portion)
- 2 eggs
- salt and pepper to taste
- 1 tbsp oil
- 1 bowl hot rice
- Unagi Sauce to taste
- chopped green onions garnish
Instructions
- Air-fry the thawed unagi for approximately 10 minutes, or until heated through and lightly caramelised.
- In a bowl, add two eggs and season with salt and pepper. Beat until well combined.
- Heat oil in a pan over medium heat. Pour in the beaten eggs and gently stir as they begin to set. Avoid scrambling them too much; let the eggs come together for about 2-3 minutes into a soft, fluffy layer while remaining slightly folded.
- Place the eggs over a bowl of hot rice, then arrange the unagi on top.
- Drizzle with unagi sauce, garnish with chopped green onions and serve immediately.
