Malaysian Food Blog, Travel, Diving & More

Who doesn’t love a bowl of good unagi rice? This was something that I sometimes treat myself at Japanese restaurants, the sweetness of eel with it’s soft, creamy texture on a bed of steamed rice, yums. They can get a bit pricey at the restaurants, but here’s an idea – why not make this at home?!

To be honest, this was more of an assembling of food rather than actual cooking, since you can get these eels frozen and ready to eat upon heated up from your favorite grocer or online shops. Anyway, here goes –

unagi rice homecooked


  • a slab of frozen unagi
  • an egg
  • spring onion
  • a piece of seaweed (optional)
  • for extra sauce – brown sugar & mirin (or chinese rice wine)
  • rice


  • unagi really needs to just be soaked in hot water, or microwave for a couple minutes
  • onsen egg – 63 degree for an hour on sous vide
  • sauce – on low heat, stir 3-4 tablespoon brown sugar into 1/2 cup rice wine, until thickens
  • spring onion & seaweed are for deco, see pics above

As a bonus, did you know that these eels have a life cycle complete opposite of salmon? They were all born in a very specific yet unknown location somewhere in the pacific ocean near Guam, then swam up to the various rivers in Taiwan, Japan, and such to live their entire lives until a time when they go back to that specific spot in the ocean again to have an orgy.. that or end up on our stomach.


Discuss : KY cooks – Homemade Unagi Rice

  1. I have never really fancy unagi….perhaps need to try this.

    Yes. I know about the life cycle of unagi. Interesting, isn’t it?

  2. My girl loves unagi, me too! I think it is more expensive than salmon at the Japanese joints here but never mind, we will surely order when we drop by!

  3. Unagi big fan here! I bought once online those vacuumed packed unagi during MCO, and they were not bad at all! I had whole unagi by myself, BIG satisfaction, I tell ya!

  4. Me unagi fan too. I’ve always been afraid to buy unagi off the shelves as I do not know if the quality and taste is any good. Making it at home like you did means you can have double the portion of unagi than those you get from restaurants…and that is one mighty fine looking onsen egg you made (via sous vide, of course).

    • eatwhateatwhere: I think taste of the fish won’t vary much at all, it’s the sauce, but you can make it at home! 😀

  5. Yeah the sweetness of the eel and chewiness of the rice is a great combo.

  6. Huge fan of Unagi.

    Do Japanese Buffets in KL offer unagi?

  7. Thanks for the headsup!Years ago i had unagi buffet, one whole night cannot sleep hahahah

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