Step 1

Gather all the ingredients.

Step 2

In a small saucepan, combine dashi and konbucha.

Step 3

Heat the broth over medium heat and whisk well. Taste the broth and adjust with more konbucha or salt if necessary.

Step 4

Cut unagi in half (or maybe third) to fit inside your serving bowls.

Step 5

Line the baking sheet with parchment paper. Place unagi on top. WITHOUT preheating, put the baking sheet in the middle rack of your oven, and broil on high for 7 minutes (no need to flip).

Step 6

After 7 minutes or so, take it out and brush the unagi Sauce over the fillet. Broil for another 30 to 60 seconds until you see bubbles on top of unagi.

Step 7

Cut the mitsuba and green onion into small pieces.

Step 8

Serve steamed rice in bowls and brush unagi sauce on the rice. Place unagi on top. You can cut Unagi into 1-inch pieces (easier to eat with chopsticks). Pour/brush more unagi sauce, if you like.

Step 9

Right before you serve, pour the broth over the unagi and garnish with green onions, mitsuba, and sesame seeds. You can sprinkle Japanese sansho pepper which gives more peppery, citrus flavor. Enjoy!