Smoked Unagi and Ikura Donburi with Dashi-Infused Tamagoyaki

Instructions

1. 1

   Prepare the unagi marinade: In a saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Let cool.

   ~5 min
2. 2

   Preheat smoker to 225°F (107°C). Place wood chips in the smoker according to manufacturer's instructions. Place unagi fillets on the smoker rack, brush with marinade, and smoke for 45-60 minutes, or until cooked through and slightly firm. Brush with marinade every 15 minutes. Remove from smoker and let cool slightly.

   ~60 min
3. 3

   Cook the Japanese rice according to your rice cooker's instructions. Once cooked, let it rest for 10 minutes before fluffing.

   ~30 min
4. 4

   Prepare the dashi for the tamagoyaki: Dissolve dashi powder in water in a small bowl. Strain through a fine-mesh sieve.

   ~2 min
5. 5

   Make the tamagoyaki: In a mixing bowl, whisk eggs with the prepared dashi and a pinch of salt. Heat a tamagoyaki pan over medium-low heat. Lightly oil the pan. Pour a thin layer of egg mixture into the pan, tilting to coat. As the egg sets, roll it up from one end to the other. Push the rolled egg to one side of the pan, re-oil, and pour another thin layer of egg mixture, lifting the rolled egg to let the new mixture flow underneath. Continue this process until all egg mixture is used, creating a multi-layered omelet. Let cool slightly, then slice into bite-sized pieces.

   ~20 min
6. 6

   Slice the smoked unagi into bite-sized pieces.

   ~3 min
7. 7

   To assemble: Divide the cooked rice into two serving bowls. Top generously with the sliced smoked unagi. Spoon ikura over the unagi. Arrange pieces of tamagoyaki alongside the unagi. Garnish with toasted nori strips and thinly sliced scallions.

   ~5 min