Japanese Broiled Unagi Eel With Rice Recipe

Unagi, a freshwater eel native to japan, is most often barbecued or steamed and served over rice. It is a favorite in american sushi restaurants because the sweet, savory glaze over the rich, dense eel marries perfectly with the vinegared rice of nigiri sushi. This recipe is about as simple as it gets. It makes use of the excellent pre-barbecued unagi available in many asian markets and is accompanied by a simple herbed and seasoned rice. Although short-grain rice is typically used to prepare vinegared rice, this recipe is made with long-grain rice.