Unagi Don

Method

1. Combine soy sauce and erythritol in a small saucepan over medium heat, stirring continuously for 3-4 minutes until the erythritol dissolves and the sauce thickens into a glossy glaze, then remove from heat.
2. Place the eel in the glaze and let it marinate for 10 minutes, turning once to ensure even coating.
3. Preheat your oven to 200°C (400°F) and arrange the glazed eel on a lined baking tray, brushing any remaining glaze generously over the top.
4. Bake the eel for 20-25 minutes, brushing with additional glaze halfway through, until the surface is caramelized and the eel is cooked through.
5. While the eel bakes, cook the cauliflower rice in a dry skillet over medium-high heat for 5-7 minutes, stirring frequently until tender and any excess moisture has evaporated.
6. Divide the cauliflower rice evenly among four bowls, top each with a portion of the glazed eel, and drizzle any remaining glaze from the baking tray over the top.
7. Finish each bowl with a sprinkle of sesame seeds and serve immediately.