Bowl of Rice Topped with Eel and Egg 　　　(Una-tama-don)
2 cup rice (kome)
1 broiled eel (unagi no kabayaki)
3 egg (tamago)
1 bunch water parsley (mitsuba)
	140cc sake		unagi, grilled	kona-zanshou
	70cc mirin
	30cc soy sauce (shouyu)
	40cc light soy sauce (usukuchi)
a pinch powdered Japanese pepper (kona-zanshou)
1. Wash rice and boil. 2. Cut the broiled eel into 4mm thick. 3. Bring the sake, mirin, soy sauce and light soy sauce to a boil. Add the broiled eel. 4. Beat eggs and pour in the pan. Add water persley. Put a lid on the pan and remove from heat. 5. Pour over the boiled rice served in individual bowl. Dust Japanese pepper on to the eel. Serves 4