Unagi rice bowl with hijiki
A Japanese breakfast of grilled eel over rice with shredded egg and shiso, simmered hijiki, a small side, soup, and green tea.
On the tray
Grilled eel over rice, with simmered hijiki and a bowl of soup.
Unagi is freshwater eel, grilled and brushed with a sweet soy glaze until it turns glossy and dark. Served over rice it is called unadon. In Japan eel is a treat, and it is eaten most in summer, when it is said to give strength against the heat.
Under the eel there is a layer of kinshi tamago, a thin egg crepe cut into threads, and shredded shiso leaves. The small square dish holds hijiki, a black seaweed simmered with vegetables in soy sauce. It is one of the classic small sides of Japanese home cooking.
