Unagi Rice Bowl - cooking recipe

Ingredients

1 lb eel (unagi-no-kabayaki, Can subsitute Mackeral)
sake rice wine
2 1/4 cups Japanese-style rice
For kabayaki sauce
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup sugar

Preparation

If you are using frozen unagi, defrost them in the refrigerator. It might take 5-6 hours. Start cooking steamed rice. Make kabayaki sauce and set aside.
Heat unagi, following the instructions on the package. If there are no instructions on the package, place unagi the skin side down on a large skillet. (*Cut unagi into halves lengthwise if they are long.) Pour 1 Tbsp of sake rice wine over unagi. Cover the skillet with a lid and steam cook for a couple minutes on low heat.
Or, place defrosted unagi on a microwavable plate and pour sake rice wine over unagi. Then, cover with plastic wrap and miscrowave on high for about one minute.
Serve hot steamed rice into four large rice bowls. Pour some kabayaki sauce over the rice. Top with heated unagi pieces. Pour more kabayaki sauce over unagi.