Grilled Eel Clay Pot Rice
鳗鱼煲仔饭 · mán yú bāo zǎi fàn
鳗鱼煲仔饭 is what happens when Cantonese clay pot technique meets Japanese unagi. The sweet-savoury kabayaki lacquer melts into the rice as the pot rests, so the bottom of the dish tastes like grilled eel and the top tastes like clean rice. It is the richest pot in the family and the fastest to assemble.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- jasmine rice, rinsed茉莉香米，淘洗🏮 asian220 g
- glazed kabayaki eel fillet蒲烧鳗鱼柳🏮 asian250 g
- mirin味淋🏮 asian15 ml
- light soy sauce生抽🏮 asian15 ml
- dark soy sauce老抽🏮 asian5 ml
- fresh ginger, shredded鲜姜，切丝🛒 local15 g
- scallion, sliced thin小葱，切细葱花🛒 local25 g
- toasted sesame seeds熟白芝麻🏮 asian5 g
- neutral oil食用油🛒 local15 ml
jasmine rice, rinsed: Rinsed until the water runs clear and drained well
glazed kabayaki eel fillet: Vacuum-packed grilled eel from the Asian freezer aisle; thaw fully before using
fresh ginger, shredded: Cuts the richness of the eel
neutral oil: Films the pot so the crust forms
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Instructions
1Thaw the eel completely and cut it crosswise into 3 cm pieces. Reserve any glaze left in the packet.
解冻切段
🔍 Look for 15 分钟 · 15 minutesVisual: 肉质按下去柔软，中心没有冰晶；每块都能看到酱色下的洁白鱼肉Flesh is soft to the touch with no ice crystals in the centre; each piece shows clean white flesh under a dark lacquer
You know it's right when: 刀切下去毫无阻力，切面没有霜花A knife slides through with no resistance and no frost in the cut
2Put the drained rice in the clay pot with 300 ml (1¼ cups) water and the oil. Bring to a boil over medium heat, stirring once.
砂锅下米加水
🔍 Look for Medium heat 6 分钟 · 6 minutesVisual: 乳白的水在整个锅面沸腾；米粒缓慢翻动而非自由打转Milky water boiling across the whole surface; grains move sluggishly rather than swirling freely
You know it's right when: 锅中央也有气泡冒出破裂，不只是锅边Bubbles break through the centre, not just the rim
3Cover, drop to the lowest heat and cook 14 minutes until the water has been absorbed and small steam holes pock the surface.
小火焖饭
🔍 Look for Low heat 14 分钟 · 14 minutesVisual: 没有流动的汤水，饭面布满蒸汽冲出的小气孔No free liquid remains and the surface is dotted with small craters where steam escaped
You know it's right when: 盖边漏出的蒸汽明显变稀Steam coming from under the lid has thinned noticeably
4Lay the eel pieces over the rice in one layer and spoon the reserved glaze, mirin and dark soy over them. Cover again and cook on the lowest heat 8 minutes.
铺鳗鱼淋酱
🔍 Look for Low heat 8 分钟 · 8 minutesVisual: 酱汁化开，顺着深色的细流渗进米饭；鳗鱼油亮、已热透The lacquer has loosened and run in dark rivulets down into the rice; the eel looks glossy and heated through
You know it's right when: 锅里飘出焦糖甜香而不是鱼腥味The pot smells sweet and caramelised rather than fishy
Glaze goes on now, not earlier. Earlier means it caramelises onto the pot bottom and turns bitter.
5Raise to medium-low for 5–6 minutes to set the crust, listening for the faint crackle.
中火逼锅巴
🔍 Look for Medium-low 6 分钟 · 6 minutesVisual: 蒸汽基本散尽，香气多了一丝微焦Steam is nearly gone and the aroma has a faint toasted edge
You know it's right when: 能听见锅底发出干脆的爆裂声A dry crackle is audible at the base of the pot
6Off the heat, rest 5 minutes. Scatter ginger, scallion and sesame seeds, and serve with extra light soy at the table.
静置撒料
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 鳗鱼下方的米饭被染成琥珀褐色，刮开底部能成片掀起金黄锅巴Rice beneath the eel is stained amber-brown and a golden crust comes away in sheets where you scrape
You know it's right when: 勺子掀起的是脆片而不是散粒The spoon lifts crisp layers rather than loose grains
Tips
- · Buy the eel glazed, not plain — making kabayaki sauce from scratch is a project for another day.
- · The ginger is functional here, not decorative. Skip it and the pot tastes cloying by the third bite.
- · Warm the knife under hot water before cutting the eel; cold steel tears the lacquer.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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