Instructions

Mix the soy sauce, mirin, sugar and sake in a small saucepan and simmer over low heat until it thickens slightly.
Grill the eel fillets skin-side down in a pan or in the oven at 200 °C for 3 minutes to warm them and make them crisp.
Brush them with sauce, then let them glaze for another 1 to 2 minutes.
Slice the fillets into pieces about 3 cm long.
Divide the rice between two bowls, then lay the eel on top.
Drizzle with the remaining sauce, sprinkle with scallion and sansho, and serve hot.

Using what you can find. If glazed eel is unavailable, a fatty fish such as salmon can be grilled and glazed the same way.

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