Unadon (うな丼 / Unagi Donburi)
Standard · 20 min · Serves 2 · Japanese · by norinori
Dietary: pescatarian
A great home version of Unadon (うな丼 / Unagi Donburi) uses the same approach found in Japanese households: start with high-quality pre-grilled kabayaki eel, make a fresh tare sauce, and finish the eel under a broiler for caramelization. This is both authentic and practical.
Ingredients
For 2 servings
- 2 cup Japanese short-grain rice
- 6 oz Kabayaki unagi
- 0.25 cup Soy sauce
- 0.25 cup Mirin
- 1.5 tbsp Sake
- 2 tbsp Sugar
- 1 Sansho pepper
- 1 Shredded nori (optional)
- 1 Thinly sliced scallions
- 1 Pickled ginger (optional)
Steps
- Make the Tare Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat. Reduce for 5–7 minutes until slightly thickened and glossy. Remove from heat. The sauce should lightly coat the back of a spoon but remain pourable.
- Prepare the Eel: Pat the eel dry with paper towels. Place skin-side down on a foil-lined baking sheet. Broil 4–5 inches from the heating element for 3–4 minutes. Brush generously with tare. Broil another 1–2 minutes until the glaze bubbles and caramelizes. Avoid overcooking; the goal is to warm the eel and develop a lacquered finish.
- Assemble the Bowl: Divide hot rice between two donburi bowls. Brush or drizzle 1–2 tablespoons of tare over the rice. Lay the glazed eel fillets on top. Spoon a little more tare over the eel. This "sauce on the rice first" step is common in quality unadon shops and gives the rice extra flavor.
- Garnish: Add Shredded nori, a pinch of sansho pepper, and pickled ginger on the side
- Serve immediately.