• Thaw the eel fillets by putting them in the fridge the night before you plan to use them. If you are in a time crunch, you can also thaw it quickly by running the package through warm water.
• When it's time to prepare the unagi donburi bowl, the first thing you will want to do is prepare six cups of white rice according to the instructions on the package.

Prepare the Eel (Unagi) Sauce

• While the rice is cooking, combine the soy sauce, sugar, and mirin into a sauce pan and heat on medium heat. Mix together as the pan heats up until the mixture is combined.
• Bring the mixture to a boil and reduce the heat to simmer.
• Simmer for 10 to 15 minutes, stirring occasionally.
• Turn off the heat and let the sauce cool. You will notice it thickening as it cools.

Prepare the Eel

• Remove the eel fillets from their packages and place them on a plate.
• Wipe the existing sauce from the eel with a paper towel or cloth. Many chefs don't do this but I don't love the sauce that comes on the eel. I instead prefer to add my own unagi sauce to both the rice and the eel.
• Once the sauce is removed, slice the eel in half horizontally creating two half fillets. You may need to cut the fillet into thirds depending on the size of your eel fillet and the rice bowl you are using.
• Add the eel halves to a greased baking sheet skin side up and broil on high for six minutes. Place on the top rack so it's around 9 inches from the heat.

Prepare the Unagi Don

• While the eel is broiling, add around a cup and a half of rice to each bowl.
• Drizzle one to two tablespoons of unagi sauce over the rice.
• Once the eel is done broiling, quickly remove from the baking sheet and place over the top of the rice.
• Drizzle some unagi sauce over the eel and garnish with sesame seeds.
• Serve and enjoy!