Hi @CiaoBob Yes, just heat and serve, sprinkle some sansho, sprinkle torn or shredded nori on top of steamed white rice and top with unagi.
Matter of fact, I’m defrosting some unagi now for Sunday or Monday.
Pics of the brand I’m taking about are here in my post on JL’s Toku Unagi thread:
PS: @CiaoBob If you prefer sauce with your unagi, some local Japanese markets might sell “Kabayaki sauce,” but if you can’t find it just make it at home with 2 parts Mirin; 2 parts Soy Sauce; 1 part sugar. Here’s an article from the NHK station in Japan: https://www.nhk.or.jp/dwc/recipes/detail/171.html