Step 1

In a small saucepan over medium-low heat, heat the mirin, soy sauce, and sugar, stirring, for about 10 minutes, until the sugar melts and the sauce thickens slightly.

Step 2

Heat the oven to 425°F. In a sieve over the sink, rinse the rice until the water runs clear; drain. Transfer to a rice cooker, cover with ½ cup water, and let sit for 10 minutes. Cook according to your rice cooker's directions.

Step 3

Meanwhile, bake the eel on a rimmed baking sheet for 6 to 8 minutes, until heated through.

Step 4

Serve the eel over the steamed rice. Drizzle the unagi sauce on top.