Unagi Don Recipe: A Look Inside Unadon Preparation
Written by MasterClass
Last updated: Aug 20, 2022 • 2 min read
A common sight at upscale Japanese restaurants and casual ramen joints alike, unagi don, a smoky-sweet grilled eel rice bowl, is classic comfort food.
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What Is Unagi Don?
Unagi don, also known as unadon or unagi donburi, is a Japanese rice bowl featuring grilled eel brushed with a tare sauce, served atop freshly steamed rice. This grilled eel rice bowl dates back to the early nineteenth century, and was among the first donburi (rice bowls) to be invented. Nowadays, you can find pre-grilled unagi fillets at Asian markets and grocery stores.
Unaju also refers to a similar dish of prepared eel served in a traditional jubaku lacquered box.
How Unagi Is Prepared
The freshwater eel used in unagi don is prepared according to a technique known as kabayaki, in which the fish is gutted, deboned, butterflied, and cut into neat rectangular fillets. The cleaned eel fillets are then skewered and dipped into a sweet sauce before grilling. Tokyo-style kabayaki calls for the fillets to be steamed before grilling, while Osaka-style does not.
When preparing unagi at home, applying an additional coating of soy sauce-based unagi sauce (unagi no tare) while warming the fillets in the oven leads to a crisp, caramelized surface.
Unagi Don Recipe
makes
2prep time
5 mintotal time
25 mincook time
20 minIngredients
- 1
Depending on the size of the serving bowls, slice the unagi fillet in half crosswise or into fourths.
- 2
Combine mirin and sake in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer; add the sugar, stirring to dissolve, followed by the soy sauce.
- 3
Cook, stirring occasionally until the sauce has thickened, about 10 minutes. Remove the pan from the heat and set it aside.
- 4
Preheat the oven to 500°F or the broil setting. Line a baking sheet with aluminum foil, then lightly brush or spray with cooking oil. Place the eel fillets skin side down on the baking sheet, and cook until heated through and the surface has begun to sizzle, about 5 minutes.
- 5
Brush the tops of the fillets with the tare sauce. Return the pan to the oven for about 1 minute, until the surface begins to caramelize.
- 6
Meanwhile, place a serving of rice in each bowl. Brush the top of the rice with a bit of sauce.
- 7
Remove fillets from the oven, and lay them atop the rice. Sprinkle the bowl with sansho pepper, if using.
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