1. Prepare the rice

Rinse the rice with cold water until the water runs clear.
Place the rice in a rice cooker or a saucepan with 2 cups of water.
Cook the rice according to the instructions of your rice cooker or bring the water to a boil in the saucepan, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.

2.Prepare the anago

If you have fresh anago, you will need to clean and fillet it. If you purchased pre-filleted anago, skip to the next step.
Remove the skin from the anago fillets by making a small cut with a sharp knife and peeling it off.
Cut the fillets into smaller pieces, about 2-3 inches long.

3.Make the sauce

In a small saucepan, combine the soy sauce, mirin, sugar, and sake.
Place the saucepan over medium heat and stir until the sugar dissolves.
Bring the sauce to a simmer and cook for a couple of minutes to meld the flavors.
Remove the sauce from the heat and set it aside.

4,Cook the anago

If you have a grill, you can grill the anago fillets until they are cooked and slightly charred, brushing them with the sauce during the grilling process. Alternatively, you can simmer the anago in the sauce.
To simmer, place the anago fillets in a saucepan and pour the sauce over them.
Bring the sauce to a gentle simmer and cook for about 10 minutes, or until the anago is cooked through and tender.

5.Assemble the Anago Meshi

Once the rice and anago are ready, place a serving of rice in a bowl or on a plate.
Arrange the cooked anago fillets on top of the rice.
Drizzle some of the sauce from the pan over the anago and rice.
Garnish with thinly sliced green onions and a sprinkle of nori.