Eel On Rice In Clay Pot

The dish you're referring to is likely Unadon, which is a Japanese dish consisting of fillets of eel (ungai) served on a bed of steamed rice (donburi) in a clay pot (donabe).

The eel used in Unadon is typically conger eel (conger myriaster), which is a type of eel that is commonly used in Japanese cuisine. The eel is first grilled over charcoal, then steamed to retain its moisture. It is then coated with a sweet soy-based sauce called "tare" and grilled again before being served on top of the rice in the clay pot.

Unadon is a popular dish in Japan and can be found in many Japanese restaurants in the United States. The dish is known for its rich, savory flavor and tender, flaky texture of the eel. It is often served with pickled ginger on the side, which helps to cleanse the palate between bites.

If you have the opportunity to try Unadon, I would highly recommend it. It is a unique and delicious dish that showcases the culinary traditions of Japan.