Unadon (Japanese Grilled Glazed Eel Rice Bowl)

Pat the 320 g eel fillet dry with paper towels, pressing gently so the surface is not wet.

Cut it into serving-size lengths and let it stand at room temperature for 10 minutes so it cooks more evenly.

Combine the soy sauce, mirin, sake, and sugar in a small saucepan and set it over medium-low heat.

Stir for about 5 minutes, just until the sugar dissolves and the sauce lightly thickens. Stop before it becomes too salty.

Preheat a pan over medium heat and spread the 8 ml neutral oil into a thin film.

Place the eel skin-side down and cook it for 3 minutes without moving it, so the skin sets and browns without tearing.

Turn the eel carefully and cook the flesh side for 2 more minutes.

When the edges look cooked and the flesh bends softly, brush on a thin layer of the prepared sauce instead of pouring on too much at once.

Brush on another light layer of sauce and cook over low heat for about 2 minutes until the surface turns glossy.

If the sauce bubbles thickly or darkens too fast, lower the heat right away to prevent scorching.

Divide the 360 g warm steamed rice between bowls and spoon a little sauce over the top.

Place the glazed eel on the rice, then finish with the 8 g chopped chives and 1 g sansho pepper. Serve while hot.