Unadon (Grilled Eel Rice Bowl)

Unadon is a Japanese grilled eel rice bowl that’s incredibly flavorful and effortless to make. In just about 10 minutes, you can whip up this mouthwatering dish that combines tender, caramelized eel with steamed rice and a luscious eel sauce for a tasty meal.

If you’re looking for a quick lunch or a stress-free dinner, this is it! Savory grilled eel and fluffy rice drizzled with a tasty unagi sauce is the perfect choice for a busy day. It’s mouthwateringly delicious and filled with umami-rich flavors.

What is Unadon?

Unadon, also known as “unagi don” or “unagi donburi,” is a popular Japanese dish consisting of a bed of steamed white rice topped with grilled or broiled eel, typically marinated in a sweet and savory sauce known as unagi sauce. The eel is prepared in a manner that gives it a delicious caramelized glaze, enhancing its flavor.

Unadon is served in a bowl and is commonly garnished with various toppings, including toasted sesame seeds, thinly sliced nori (seaweed), and sometimes pickled ginger. It’s a comforting and flavorful dish enjoyed for its combination of tender, flavorful eel and the simple yet satisfying taste of steamed rice.

Eating Unagi on Mid Summer Day

Midsummer Day, also known as “Doyo no Ushi no Hi” in Japan, is a specific day that falls around the middle of summer, usually in July. On this day, it is customary in Japan to eat a dish called “unagi” (grilled eel), particularly during lunch. The tradition of eating unagi on Midsummer Day is rooted in Japanese folklore, cultural beliefs, and historical practices.

The practice of eating unagi on Midsummer Day is based on the belief that eel is a nourishing and energy-boosting food that helps people endure the hot and humid summer months. Eel is rich in protein and nutrients, and it is believed to provide stamina and vitality. The tradition of consuming unagi on this day has been passed down for centuries.

Where to Buy Eel

In recent years, it has become increasingly common to find pre-cooked and frozen eel, especially in Asian grocery stores. This convenient option saves time and effort and allows easier access to this delicacy. In the frozen section of Asian grocery stores, you can find various eel products, such as pre-grilled or pre-broiled eel fillets, ready to be reheated and served with minimal preparation.

It’s an easy way for people who may not be familiar with the intricacies of grilling or broiling eel at home. And the best bit? You can savor all those amazing eel flavors without the hassle of handling live or fresh eel. It’s a win-win if you want to enjoy some tasty eel without all the kitchen acrobatics!

What Ingredients Are Needed?

Making this dish is pretty straightforward. You only need three ingredients: unagi (grilled eel), steamed rice, and eel sauce (tare).

• Unagi (Grilled Eel): For convenience, pre-grilled and frozen eel fillets are typically used. You can find these at your local Asian grocery store in the frozen section.
• Steamed Rice: High-quality short-grain Japanese rice, such as sushi rice, is ideal for creating a fluffy and sticky rice base.
• Eel Sauce (Tare): Eel sauce is a key component and provides a sweet and savory glaze. You can buy pre-made eel sauce or make your own using soy sauce, mirin, sake, and sugar.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Directions

1. Thaw the eel. Remove the frozen eel fillets from their packaging and allow them to thaw. You can do this by placing them in the refrigerator for several hours or following the instructions on the packaging.
2. Reheat the eel. Preheat your oven or broiler to medium-high. Place the thawed eel fillets on a baking sheet lined with foil or parchment paper. Heat them in the oven or under the broiler for 6-10 minutes until they are heated through and the eel sauce caramelizes and becomes slightly crispy. Be careful not to overcook; eel can become tough if cooked too long.

1. Make the eel sauce. Add all the ingredients to a medium saucepan over medium heat and whisk until smooth. Bring to a boil, then reduce heat to simmer and cook until the sauce has reduced to half and thickened enough to coat the back of a spoon, about 15 minutes. Strain the sauce through a fine mesh strainer.

1. Assemble the Unadon. Place a generous portion of steamed rice in a serving bowl. Lay the heated eel fillets on top of the rice, drizzling extra eel sauce over the eel to taste.

1. Garnish with optional toppings such as nori strips, toasted sesame seeds, sliced scallions, or pickled ginger.
2. Serve warm. Serve it with a side of miso soup.

What to Serve With Unadon

Unadon is often served with various accompaniments. Typical side dishes and garnishes to serve with unadon include:

• Pickled Vegetables (Tsukemono): Japanese pickles, such as tsukemono, provide a refreshing and crunchy contrast to the richness of unadon. Options include pickled radishes, cucumbers, or daikon.
• Miso Soup: A bowl of miso soup, a traditional Japanese soup made from fermented soybean paste, is a customary accompaniment. It complements the meal by offering a warm, savory balance to the sweetness of the eel.
• Nori (Seaweed): Thin strips or sheets of toasted nori seaweed add a subtle umami flavor and textural contrast. You can wrap a bite of unagi and rice in a strip of nori for added depth of flavor.
• Sesame Seeds: Toasted sesame seeds are sometimes sprinkled on top of unadon to provide a nutty aroma and a delightful crunch.
• Wasabi and Soy Sauce: A small dish of soy sauce and wasabi can be served on the side, allowing diners to customize the seasoning of their unadon according to their taste.
• Gari (Pickled Ginger): Gari is a type of pickled ginger that cleanses the palate and is often served with sushi and other Japanese dishes, including unadon.
• Sliced Scallions: Thinly sliced scallions or green onions can be used as a garnish, adding a fresh, mild onion flavor. Alternatively, you can make your own scallion oil and drizzle it on.

How to Store Leftovers

Allow the leftover unadon to cool to room temperature before storing it. Do not leave it at room temperature for more than two hours. Place the unadon in a clean and airtight container. You can remove any toppings like nori (seaweed) if they were added separately.

Refrigerate: Store the container in the refrigerator as soon as possible. Try to consume the leftover unadon within 1-2 days to ensure it maintains its quality and flavor.

Reheating: When ready to eat the leftovers, gently reheat the unadon in a microwave or on the stovetop, ensuring it reaches a safe internal temperature. Be cautious not to overheat it, as eel can become tough if cooked excessively.

RECIPE