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2 Serves
103 Mins
23 g
198 g
7 g
Rinse the Japanese short-grain rice under cold water until the water runs clear, then drain well.
Ingredients, vitamins, and health benefits
Japanese Short-Grain Rice
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Vitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
249 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
227 mg / 420 mgPhosphorus
375 mg / 1,250 mgPotassium
1023 mg / 4,700 mgSodium
1228 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
193 gAlcohol
0 g
Place the rice in a rice cooker with the appropriate amount of water and start the cooking cycle.
While the rice cooks, prepare the eel by brushing it with the unagi sauce and grilling it in a frying pan over medium heat until heated through and slightly caramelized.
Once the rice is finished, let it stand for 5 minutes before fluffing it with a spatula.
Assemble the bowls by placing a generous portion of rice in each, topping with the glazed eel, and drizzling with extra sauce if desired.
Water
Unagi Sauce (Tare)
Unagi (Eel)
Vitamin A
762 µg / 900 µgVitamin C
130 mg / 90 mgVitamin E
1 mg / 15 mgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
187 µg / 400 µgCalcium
249 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
227 mg / 420 mgPhosphorus
375 mg / 1,250 mgPotassium
1023 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
4
g20
g4
g
Japanese
JapaneseZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g