cooking Unadon (Unagi Donburi)
What is Unadon
Unadon is a classic Japanese dish that consists of steamed rice topped with grilled eel fillets that are glazed with a sweetened soy-based sauce (called tare) and caramelized, preferably over charcoal fire. Unadon is a short word for Unagi (eel) Donburi (rice bowl dish).
how to Undon
1 fillet of unagi (vacuum-sealed)
Most Japanese home cooks don’t buy a live eel to cook at home. We buy pre-grilled unagi or the ones that are grilled and vacuum-packed.
My local Japanese supermarket sells imported unagi from Japan. They are usually cost between $18-$25 USD each (Frozen unagi from other countries are usually around $9 USD each.). If you are able to find Japanese unagi in your local market, you are in for a real treat! The unagi can be kept frozen until you’re ready to enjoy since they come in a vacuum-sealed package. This unagi is from Kagoshima, Japan.
and Steamed Rice
- 1/2 cup (120ml) soy sauce
- 1/3 cup (80ml) mirin
- 4 tbsp sugar
- 2 tbsp sake
- Sansyo (optional)
Sansho pepper is made from the ground berries of the prickly ash tree. It has a peppery-lemon flavor with a long residual heat and used for sushi and noodles
- Preheat oven to 425F (218C.) Cut unagi fillet into 4 pieces and place them on the baking sheet lined with aluminum foil. Sprinkle sake on the surface of the unagi and bake in the oven for 6 to 8 minutes until heated.
- In a small sauce pan, mix all the ingredients of the sauce and bring it to a boil. Simmer for about 10 minutes until slightly thickened.
- Place steamed rice in an individual bowl, sprinkle about a tbsp of sauce over the rice, and top with cooked unagi on top. Pour some sauce on top of the fish. Sprinkle on Sansyo Japanese pepper on top (optional.) Serve immediately.