Unadon (Japanese Grilled Glazed Eel Rice Bowl)
Unadon is a traditional Japanese rice bowl featuring grilled freshwater eel glazed with tare sauce. The eel fillet is grilled over charcoal in stages, with a concentrated sauce of soy sauce, mirin, sake, and sugar brushed on between each pass over the flame. This repeated glazing builds a lacquered, caramelized coating on the surface while the flesh inside stays silky and rich with natural fat. The combination of smoky char and sweet-salty tare creates a depth of flavor that is unmistakably Japanese. A pinch of sansho pepper sprinkled on top adds a tingling, citrusy heat that cuts through the richness.
Adjust Servings
Instructions
- 1
Pat eel dry and cut into serving-size pieces.
- 2
Simmer soy sauce, mirin, sake, and sugar for 5 minutes to make sauce.
- 3
Brush a pan with oil and cook eel skin-side down over medium heat for 3 minutes.
- 4
Flip, cook 2 more minutes, then glaze repeatedly with sauce for 2 minutes.
- 5
Fill bowls with rice, spoon over some sauce, then place eel on top.
- 6
Finish with chopped chives and a pinch of sansho pepper.
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