Low Sodium Unagi Don
Elevate your weeknight dinners with this mouthwatering Low Sodium Unagi Don recipe, a lighter take on the classic Japanese favorite. Featuring tender eel fillets glazed with a homemade sauce crafted from low-sodium soy sauce, mirin, and a touch of ginger, this dish delivers plenty of authentic, umami-packed flavor without excessive salt. Broiled to perfection for a caramelized finish, the eel is served over a bed of fluffy Japanese short-grain rice, creating a comforting yet guilt-free meal. Customize with garnishes like nori strips and chopped scallions for added texture and a pop of freshness. Ready in just 30 minutes, this quick and healthy recipe is perfect for seafood lovers seeking a low-sodium alternative to traditional Unagi Don!
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Recipe Information
Ingredients
- 2 pieces Fresh or frozen eel fillet (unagi)
- 2 tablespoons Low-sodium soy sauce
- 3 tablespoons Mirin (Japanese sweet rice wine)
- 2 teaspoons Sugar (or natural sugar alternative)
- 1 teaspoon Rice vinegar
- 1 teaspoon Fresh ginger, grated
- 2 cups Cooked Japanese short-grain rice
- 2 tablespoons Nori (seaweed) strips (optional, for garnish)
- 2 tablespoons Chopped scallions (optional, for garnish)
Instructions
If using frozen eel, thaw it completely under refrigeration or by following the package instructions.
In a small saucepan, combine the low-sodium soy sauce, mirin, sugar, rice vinegar, and grated ginger. Heat over medium-low heat, stirring until the sugar dissolves completely. Let the mixture simmer for 5 minutes or until slightly thickened, then remove from heat and set aside. This is the low-sodium unagi sauce.
Preheat your oven's broiler or grill. Line a baking sheet with aluminum foil and lightly grease it.
Place the eel fillets on the prepared baking sheet with the skin side down. Using a pastry brush, generously coat the eel with the prepared sauce.
Broil or grill the eel for 8-10 minutes, basting once or twice with more sauce, until the eel is cooked through and caramelized on top.
While the eel is cooking, divide the cooked rice into two serving bowls.
Once the eel is done, carefully place one fillet over the rice in each bowl. Drizzle any remaining sauce over the top of the eel and rice.
Garnish with nori strips and chopped scallions, if desired, for added flavor and texture.
Serve immediately and enjoy your delicious low sodium Unagi Don!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 29.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 39.6 mcg | 198% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
