Grilled eel rice bowl (Unadon)

1. Rinse the rice three times, soak for 30 minutes, bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. For the glaze (tare), simmer the soy sauce, mirin, sake and sugar in a small pan for 8-10 minutes until syrupy and reduced by half.

3. Cut the eel fillet into 4 pieces and cook skin side down on a hot grill or griddle pan for 4 minutes, then turn and cook for 3 more minutes.

4. Then brush with the glaze 3-4 times, cooking for 1 minute after each coat, until a glossy, caramelised layer forms.

5. Spoon the hot rice into bowls, drizzle with a little glaze and lay the eel on top.

6. Pour over the remaining glaze and serve sprinkled with a pinch of sansho pepper.

Tip: In Japan eel is eaten on the hottest day of summer (Doyō no Ushi no Hi) to build strength. Instead of sansho, freshly ground Sichuan pepper gives a similar tingling citrus note.