Unagi and Egg on Rice

April 18, 2018


  • 3 Eggs
  • ¼ Leek
  • 1 Unagi Kabayaki
  • [Sauce]

  • 1 Tablespoon soy sauce
  • ½ Tablespoon sugar
  • 100 ml water


  • 400-500 g cooked rice (hot)
  • Sansho pepper, as needed


  1. Cut the unagi into 2 cm squares. Cut the leek diagonally into thin slices. Lightly beat the egg (about 10 times).
  2. Put the [Simmering sauce] ingredients into a small frying pan or pot. Place over medium heat and bring to a gentle boil. Add the unagi and leeks.
  3. Add 1/2 the beaten egg and simmer for 20-30 seconds. Drizzle the remaining egg in a circular motion. Shake the pan until the eggs are half set.
  4. Put the rice in individual bowls and spoon the egg and unagi topping over it. Sprinkle with sansho pepper.