Ingredients
1 fillet of sauced, broiled unagi (available at most Japanese/Korean supermarkets)
3 cups cooked white rice
1 cucumber, sliced thin
1/2 tsp sea salt
2-3 tbsp roasted sesame seeds
1 myoga ginger (optional)
sansho pepper (optional)
Preparation
Slice cucumbers and sprinkle with salt. Mix well and let sit for 10 minutes. Wring out water and set aside.
Cut the unagi fillet into 2-3 inch pieces and bake skin side up at 350F for 10-12 minutes. Then broil/toast for 2-3 minutes to crisp up the skin.
Slice some myoga, which are ginger shoots. They might be hard to find, and a bit expensive, but they give a nice spicy & floral character to the dish. A good side to this dish is somen noodles and some grated mountain ginger.
Mix the drained cucumbers, myoga, and sesame seeds with white rice. Set aside with a towel over it.
Scramble some eggs. Make sure to super scramble it, because you want tiny crumbly pieces.
Then build your bowl. Put your mixed rice in a bowl, sprinkle some scrambled eggs on top, and place the hot unagi, skin side down. Sprinkle some sansho pepper and a dab of wasabi.
