Combine the 4 tablespoon mirin and 1 ½ tablespoon cooking sake in a small saucepan and bring to the boil. Reduce the heat and add the 2 ½ tablespoon sugar, stirring until completely dissolved. Add the 4 tablespoon soy sauce and bring to the boil. Reduce the heat and simmer for 10 mins, or until the sauce thickens. Turn off the heat and set aside to cool.

While the sauce is cooling, start cooking and preparing the rice using your preferred method. Use 200g rice and 260ml water after washing the rice.

Preheat your grilling unit to high (about 250°C). Cut your 2 eel fillets in half width-wise so they can fit on top of your rice bowl. Line a baking sheet with aluminium foil. Lay the fillets on top and brush with vegetable oil. Grill for 5-7 minutes, or until nicely browned.

Take the fillets out of the oven and carefully brush with the unagi sauce, leaving a little sauce for later. Grill for a further minute until the sauce starts to bubble on top.

To serve, add a serving of cooked rice to an empty bowl. Brush the top of the rice with the remaining sauce and lay the unagi fillets on top.