Authentic Unadon (Grilled Eel Rice Bowl) Recipe

Ingredients

2 cups of Japanese rice
4 fillets of eel (unagi), about 200g each
1 cup of unagi sauce
1 tsp of wasabi
1/4 cup of sliced pickled ginger
4 pinches of sansho powder
1/2 cup of sake
2 tbsp of mirin
1/4 cup of soy sauce
2 tbsp of sugar

Steps and instructions

Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to package instructions.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
Place the eel fillets on a baking sheet and brush them generously with unagi sauce. Bake for about 10-15 minutes, or until the eel is heated through and the sauce is caramelized.
While the eel is baking, prepare the sauce. In a small saucepan, combine the sake, mirin, soy sauce and sugar. Bring the mixture to a simmer and cook until the sugar is dissolved, about 5 minutes.
Divide the cooked rice among 4 bowls. Top each bowl with a baked eel fillet and drizzle with the sauce. Garnish with a pinch of sansho powder, a dollop of wasabi, and a small handful of pickled ginger.
Serve the Unadon hot, with extra unagi sauce on the side for dipping.

Tools for making

Rice Cooker - Used to cook the Japanese rice
Baking Sheet - Used to bake the eel fillets
Small Saucepan - Used to prepare the sauce
Brush - Used to brush the unagi sauce onto the eel fillets
Bowls - Used to serve the Unadon

Recipe variations

Use brown rice instead of white rice for a healthier option.
Try grilling the eel fillets instead of baking them for a smoky flavor.
Add sliced cucumbers or avocado as a refreshing topping.
Replace the eel with grilled salmon or mackerel for a different type of seafood bowl.
For a vegetarian or vegan option, substitute the eel with marinated tofu or grilled eggplant.
Experiment with different sauces such as teriyaki sauce or a spicy mayo.
Add steamed vegetables like broccoli or carrots for added nutrients and texture.
Sprinkle sesame seeds or furikake (Japanese rice seasoning) over the dish for extra flavor.
Include thinly sliced green onions or nori (seaweed) for additional garnish.
For a gluten-free version, use tamari sauce instead of soy sauce.

Recipe overview

Unadon, short for Unagi Donburi, is a popular Japanese dish featuring grilled eel served over a bed of fluffy rice. The eel is coated in a sweet and savory unagi sauce and baked until caramelized, then served atop steamed rice with wasabi, pickled ginger, and sansho powder for garnish. The combination of the rich, sweet eel and the tangy garnishes creates a dish that is a true delight for the senses. In this recipe, we'll guide you step by step in preparing your own Unadon at home. We'll cover everything from cooking the rice and eel, to preparing the sauce and assembling the dish. With a prep time of 15 minutes and a cook time of 30 minutes, this dish is perfect for a special dinner or when you're looking to try something new. So, get ready to transport yourself to Japan with this delicious Unadon recipe.

Common questions

How do I cook the rice for Unadon? Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to package instructions.
How long should I bake the eel fillets? Bake the eel fillets in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 10-15 minutes, or until the eel is heated through and the sauce is caramelized.
What is the sauce made of? The sauce for Unadon is made of sake, mirin, soy sauce, and sugar. It is simmered in a small saucepan until the sugar is dissolved.
What are some optional garnishes for Unadon? Some optional garnishes for Unadon include sansho powder, wasabi, and sliced pickled ginger.
Can I serve Unadon with extra sauce? Yes, you can serve Unadon with extra unagi sauce on the side for dipping.

Serving dishes and utensils

Rice cooker - Used to cook the Japanese rice.
Baking sheet - Used to bake the eel fillets in the oven.
Small saucepan - Used to prepare the sauce.
Bowls - Used to serve the Unadon.
Brush - Used to brush the unagi sauce onto the eel fillets.
Small spoon - Used to drizzle the sauce over the Unadon.

Origin stories

Unadon, a contraction of "unagi" and "donburi", is a classic dish from Japan, originating from the Edo period which spanned between the 17th and 19th centuries. A time when Japan's food culture flourished, the Edo period saw the birth of sushi and tempura, among other famous dishes, including our beloved Unadon. The dish was created for practical reasons, as it was a common way to preserve eel by grilling and coating it with a sweet soy-based sauce. With its succulent and rich flavors, Unadon quickly became a favorite, encapsulating the essence of Japanese cuisine - a harmonious balance of taste, texture, appearance, and colors. Today, the tradition of enjoying Unadon continues, particularly on the Day of the Ox, part of a midsummer event called Doyo-no-Ushi-no-hi, where it is believed that eating eel will help to ward off the summer heat.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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