Authentic Japanese Kabayaki Don Recipe

Ingredients

2 fillets of Unagi (grilled eel), pre-packaged
2 cups of Sushi Rice
2 cups of Water
4 tablespoons of Rice Vinegar
2 tablespoons of Sugar
1 teaspoon of Salt
2 Eggs
1/4 cup of Soy Sauce
2 tablespoons of Mirin
2 tablespoons of Sugar (for the sauce)
1 tablespoon of Sake (optional)
2 Nori Seaweed Sheets
1 tablespoon of Sesame Seeds
Pickled Ginger (for garnish)

Steps and instructions

Rinse the sushi rice under cold water until the water runs clear. This removes the excess starch and makes the rice less sticky.
In a medium pot, combine the sushi rice and water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The rice is done when it's soft and the water has been completely absorbed.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves. Pour the mixture over the cooked rice and mix well. Let the rice cool for a while.
Preheat your oven to 375°F (190°C). Place the unagi fillets on a baking sheet and bake for about 10-15 minutes, or until they're heated through and slightly crispy on the edges.
In a small bowl, whisk together the eggs. In a nonstick skillet, cook the eggs over medium heat until they're scrambled to your liking. Remove the eggs from the skillet and set them aside.
In the same skillet, combine the soy sauce, mirin, sugar, and sake (if using). Heat the mixture over medium heat until the sugar dissolves and the sauce thickens slightly. This is your unagi sauce.
Place a portion of the sushi rice in a bowl. Top the rice with a portion of the scrambled eggs, followed by a fillet of unagi. Drizzle the unagi sauce over the top.
Cut the nori seaweed into thin strips and sprinkle them over the unagi. Sprinkle sesame seeds on top. Repeat these steps with the remaining ingredients to create a second serving of kabayaki don.
Garnish each bowl with a bit of pickled ginger on the side, if desired. Serve immediately.

Tools for making

Medium pot - For cooking the sushi rice.
Small saucepan - For preparing the rice vinegar mixture.
Baking sheet - To bake the unagi fillets in the oven.
Nonstick skillet - For cooking the scrambled eggs and preparing the unagi sauce.
Whisk - To mix the eggs and whisk the unagi sauce.
Bowl - To serve the Kabayaki Don.
Knife - For cutting the nori seaweed and garnishing the dish.

Recipe variations

Substitute the unagi with grilled salmon or grilled chicken for a different protein option.
Add sautéed vegetables such as bell peppers, onions, or mushrooms for added flavor and texture.
Try using brown rice or quinoa instead of sushi rice for a healthier alternative.
Replace the eggs with tofu scramble for a vegetarian or vegan version.
Experiment with different sauces such as teriyaki sauce or miso glaze instead of the unagi sauce.
Top the kabayaki don with sliced avocado or cucumber for a refreshing twist.
Add a spicy kick by drizzling sriracha or chili oil over the dish.
Sprinkle chopped green onions or cilantro on top for a fresh and aromatic touch.
For a crunchier texture, garnish with crushed peanuts or sesame seeds.
Wrap the kabayaki don in a sushi burrito style using a large sheet of nori seaweed instead of cutting it into strips.

Recipe overview

Kabayaki Don, a beloved Japanese dish, is a savory bowl of sushi rice topped with grilled eel, scrambled egg, and a sweet and salty unagi sauce. This recipe takes you through the step-by-step process of preparing this flavorful and satisfying dish at home. The core ingredients of Kabayaki Don are sushi rice and unagi (grilled eel), complemented with a home-made unagi sauce and garnished with nori seaweed, sesame seeds, and pickled ginger. Cooking the sushi rice to the right consistency and preparing the unagi sauce from scratch are key to the authentic taste of this dish. The recipe will guide you on how to prepare sushi rice, bake the unagi, make the unagi sauce, and assemble these elements into a delicious Kabayaki Don. While the dish has numerous steps, each one is simple and approachable even for novice chefs. The end result is a delightful meal that is both hearty and comforting. Enjoy!

Common questions

Can I use fresh eel instead of pre-packaged unagi fillets? Yes, you can use fresh eel for this recipe. Simply grill or broil the eel until it's cooked through and use it in place of the pre-packaged unagi fillets.
Can I substitute regular rice for sushi rice? While it's best to use sushi rice for an authentic kabayaki don, you can substitute regular rice if necessary. Just keep in mind that the texture and stickiness may differ slightly.
Can I make the unagi sauce ahead of time? Yes, you can make the unagi sauce ahead of time and store it in the refrigerator. Just make sure to reheat it before drizzling over the kabayaki don.
Is mirin necessary for the unagi sauce? Mirin adds a sweet and tangy flavor to the sauce, but if you don't have it, you can substitute with a combination of equal parts of sugar and rice vinegar.
Can I use a different type of fish instead of unagi? While kabayaki don traditionally uses unagi, you can experiment with other grilled fish such as salmon or mackerel. Just adjust the cooking time accordingly.
Can I add vegetables to the kabayaki don? Absolutely! Feel free to add your favorite vegetables such as thinly sliced avocado, cucumber, or blanched spinach to enhance the flavors and textures of the dish.
Can I use store-bought kabayaki sauce instead of making my own? Yes, you can use store-bought kabayaki sauce if you prefer. However, making your own sauce allows you to adjust the flavors to your liking and ensures a fresher taste.

Serving dishes and utensils

Cutting board - A sturdy surface for chopping and preparing ingredients.
Knife - A sharp knife for slicing the unagi and other ingredients.
Baking sheet - A flat tray for baking the unagi fillets in the oven.
Pot - A medium-sized pot for cooking the sushi rice.
Saucepan - A small saucepan for heating the rice vinegar, sugar, and salt to make the sushi rice seasoning.
Skillet - A nonstick skillet for cooking the scrambled eggs and preparing the unagi sauce.
Whisk - A utensil for whisking the eggs and combining the ingredients for the unagi sauce.
Bowls - Serving bowls to assemble and serve the kabayaki don.
Chopsticks - Traditional utensils for eating the kabayaki don.
Pickled ginger dish - A small dish to hold the pickled ginger garnish.

Origin stories

Kabayaki Don is a staple in Japanese cuisine, with a rich history extending back to the Edo period. It's said that the people of Edo (now Tokyo) were particularly fond of unagi, or freshwater eel, for its reputed stamina-boosting properties. Unagi was often consumed during the sweltering summer days, in a tradition that continues to this day. The method of preparing unagi in the kabayaki style involves skewering the eel, slathering it in a sweet-soy sauce, and grilling it to perfection. The eel's succulent texture and the sauce's sweet complexity soon won over the people of Japan, and the dish proliferated across the country. The "Don" in Kabayaki Don refers to the serving style - a generous portion of the kabayaki eel served atop a bowl of freshly steamed rice. This humble, comforting dish represents a slice of Japan's culinary history, a testament to the people's enduring love for unagi, and a celebration of the simple yet profound pleasures of Japanese cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.