I always get chazuke when eating at izakayas, and today I finally decided to try to make it myself. Just reheated frozen broiled eel and made an egg omelet that was then sliced. I also made several twists that turned out to be really nice. I added chopped up olives which balanced out the flavor from the fatty skin very well. I also used hojicha that paired nicely with the unagi - it added more roasty flavors.