Set out a scale and the equipment for Unagi donburi. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, soy sauce, mirin, sake, brown sugar, dry jasmine rice, scallion, toasted nori, kosher salt, toasted sesame oil. Unagi donburi is cooked in Tokyo as its own plate, not as a copy of a restaurant menu. Grill the fish, lacquer it with sweet soy, and lay it over warm rice. Eel is the celebrated fish. A firm white fillet, cooked through and lacquered the same way, is what this pantry weighs. Amounts are for 4 from foods this library can count.
