Imagine digging into a steaming bowl of freshly cooked rice, topped with soft, caramelized grilled eel that’s glazed with a savory-sweet sauce. This is Unadon, also known as the grilled eel rice bowl, a beloved Japanese dish that has captured hearts (and taste buds) for centuries. Whether you’re a fan of Japanese cuisine or someone looking to try something new and exciting, Unadon offers a unique culinary adventure.
This article is your guide to understanding Unadon. We’ll explore its history, cultural significance, preparation methods, health benefits, and where you can enjoy it. By the end, you’ll not only appreciate the artistry behind this dish, but you’ll also be inspired to try making it yourself or seek it out at an authentic restaurant.
What Is Unadon?
Unadon is short for “unagi donburi,” with “unagi” meaning eel and “donburi” translating to a rice bowl. The dish consists of grilled eel fillets served over a bed of rice, generously coated with a tare sauce made from soy sauce, mirin, sugar, and sake.
The combination of smoky, tender eel and fluffy white rice creates a harmony of flavors and textures that is hard to resist. Traditionally, the eel is grilled to perfection over charcoal, lending it a slightly charred aroma that enhances its natural richness.
There are also variations of Unadon depending on the region in Japan. For example:
- Kanto Style (Eastern Japan): The eel is steamed before grilling, making it softer and lighter.
- Kansai Style (Western Japan): The eel is grilled directly without steaming, resulting in a crispier texture.
Each variation offers a unique twist, but the essence of Unadon remains the same—a perfect balance of savory, sweet, and smoky flavors.
The History and Cultural Significance of Unadon
Unadon has a deep history rooted in Japanese cuisine. The dish first appeared during the Edo period in the 19th century, when eel vendors started serving grilled eel over rice to make it more filling and affordable. Its popularity soared as it became a favorite of both commoners and noble families.
Unadon is often associated with summer in Japan, particularly during Doyo no Ushi no Hi (the “Day of the Ox”), which falls in mid-July or early August. On this day, it is customary to eat eel, as its high nutritional content is believed to provide stamina and energy during the hot summer months.
Unadon is more than just a meal; it’s a symbol of tradition, nostalgia, and a celebration of Japanese culinary craftsmanship.
Preparing Unadon at Home
Making Unadon at home might sound intimidating, but it’s simpler than you think. With a handful of ingredients and a little patience, you can recreate this iconic dish in your own kitchen.
Ingredients (Serves 2)
- 2 fillets of fresh or frozen unagi (eel)
- 2 cups of cooked Japanese short-grain rice
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tablespoons sugar
- 2 tablespoons sake
Step-by-Step Instructions
- Prepare the Tare Sauce:
- Combine soy sauce, mirin, sugar, and sake in a small saucepan.
- Simmer over low heat until the mixture thickens slightly, about 10 minutes.
- Cooking the Eel:
- If using frozen eel, defrost it in the refrigerator.
- Preheat a grill (or a grill pan on the stove) to medium heat.
- Lightly brush the eel fillets with the tare sauce.
- Grill the eel skin-side down for 3-5 minutes. Flip it and grill the other side for another 3-5 minutes, basting it with the sauce occasionally.
- Plating:
- Divide the cooked rice into two bowls.
- Place the grilled eel fillets on top of the rice.
- Drizzle extra tare sauce over the eel and rice for added flavor.
Tips for Perfect Grilling
- Use a charcoal grill if possible for that authentic smoky flavor.
- Keep an eye on the eel to avoid overcooking, as it becomes dry.
- If you can’t find fresh eel, pre-cooked frozen unagi is a great alternative and can be reheated on the grill.
Serving Suggestions
Serve Unadon with a side of pickled vegetables, a bowl of miso soup, or a warm cup of green tea for a complete Japanese meal experience.
Health Benefits of Eating Unadon
Eel isn’t just delicious; it’s packed with nutrients that make it a healthy choice when enjoyed in moderation. Each serving of Unadon offers:
- High-Quality Protein: Eel is an excellent source of protein, which is essential for muscle repair and growth.
- Omega-3 Fatty Acids: These healthy fats promote heart health and reduce inflammation.
- Vitamins and Minerals: Eel is rich in vitamins A, E, and B12, along with essential minerals like calcium and potassium.
However, keep in mind that Unadon is often high in calories due to the sauce and rice. Pair it with lighter meals throughout the day to maintain a balanced diet.
Where to Eat Unadon
If you’re traveling to Japan, don’t miss the chance to try Unadon at these famous restaurants:
- Unagi Hirokawa in Kyoto
- Obana in Tokyo
- Kabuto in Osaka
Outside Japan, authentic Unadon can be found at Japanese restaurants that specialize in eel dishes. Look for places that serve fresh, high-quality unagi for the best experience.
Interesting Facts About Unadon
- Eels are nocturnal and are often caught at night to ensure their freshness.
- The tare sauce used for Unadon is often aged for years, with each batch building upon the last, similar to sourdough starters.
- Eating eel has been a tradition in Japan for over a thousand years, with references found in ancient poetry and paintings.
Why You Should Try Unadon
Unadon is more than just a bowl of rice and eel; it’s a culinary masterpiece that represents the heart and soul of Japanese cuisine. From its rich history to its mouthwatering flavors, Unadon is a must-try dish for food lovers everywhere.
Whether you choose to make it at home or enjoy it at a top-rated restaurant, one thing is certain—Unadon will leave you craving more. So, why not get started today? Explore our Japanese recipes or learn more about the health benefits of fish to begin your culinary adventure.
