Unagi Donburi

Grilled eel lacquered in a rich sweet soy glaze served over a bowl of fluffy steamed rice.

Ingredients

• 1 kg firm tofu
• 300g nori sheets
• a handful of grated fresh ginger
• 1/2 tsp shichimi togarashi
• 1/4 cup neutral vegetable oil
• 200g shiitake mushrooms
• a handful of fresh chives, chopped
• sake, to taste
• 1 cup water

Instructions

1. 1

   Pat the large prawns dry, season generously with salt, pepper, and cracked black pepper, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced scallion whites and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the shichimi togarashi and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the large prawns to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the large prawns is tender and cooked through, roughly 20 mins.

7. 7

   Stir in the pickled ginger, taste, and adjust the seasoning with salt and pepper as needed.

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