Unadon (Japan)

 


Unadon is a Japanese dish consisting of grilled unagi (eel) fillets placed over steamed rice. Eel is grilled kabayaki style, where the fish is cut in half, hollowed out, opened into a butterfly shape, cut into squares, skewered, and dipped in tare sauce before grilling.

Tare sauce consists of soy sauce, mirin, sugar and sake. It provides the necessary caramelization to the fish during the grilling process. Before serving, unadon is typically garnished with sanshō berries on top. In Kantō, eel is traditionally steamed before grilling, resulting in a softer texture of the fish, while in Kansai, eel is simply grilled without pre-steaming.

This way of eating eel instead of rice was invented during the Edo period and is a classic dish in Japanese cuisine today.

ENJOY YOUR MEAL

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