Easy Unadon Recipe A Traditional Japanese Grilled Eel Bowl
Japanese Unadon recipe
Today on TACKRECIPE, we are diving into the delicious and authentic Japanese Unadon recipe, a beloved eel rice bowl that is rich in umami flavor and deeply rooted in Japanese culinary tradition. Originating from the Edo period, Unadon consists of grilled eel glazed with a sweet-savory tare sauce, served over a steaming bed of fluffy Japanese rice. This dish is a staple in traditional Japanese cuisine and is often enjoyed as a luxurious meal, offering a perfect balance of sweetness and smokiness.
Ingredients (Serves 2)
- 2 fillets of unagi (grilled freshwater eel, pre-packaged or fresh)
- 2 cups cooked Japanese short-grain rice
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 teaspoon water (optional, for sauce adjustment)
- 1 teaspoon vegetable oil
- 1/2 teaspoon sansho pepper (optional, for garnish)
- Chopped green onions (optional, for garnish)
Make the Tare Sauce
Begin by gathering 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, and 1 tablespoon of sugar. These ingredients will create a sweet and savory glaze that perfectly complements the rich eel. In a small saucepan, pour the soy sauce, mirin, and sake, then add the sugar. Place the saucepan over medium heat and stir continuously with a wooden spoon to ensure the sugar dissolves evenly. As the mixture heats up, it will start to bubble gently. Reduce the heat slightly and allow it to simmer for 3–5 minutes, stirring occasionally. The goal is to reduce the sauce slightly so it thickens into a glossy, syrup-like consistency. If it becomes too thick, add 1 teaspoon of water to loosen it up. Once ready, remove from heat and set aside. The tare sauce should have a rich, slightly sticky texture that clings to the eel when brushed on.
Prepare the Eel
If using pre-packaged grilled unagi, which is common in Japanese grocery stores, remove it from its packaging and place it on a lightly oiled pan over medium heat, skin-side down. Let it warm for about 3–5 minutes, brushing a thin layer of tare sauce on top. The goal is to reheat the eel while adding flavor from the sauce.
If using fresh eel, ensure it is cleaned and filleted. Preheat a grill or broiler to medium-high heat and lightly oil the grates to prevent sticking. Place the eel fillet skin-side down and cook for 7 minutes without moving it, allowing the skin to crisp up slightly. Flip the fillet carefully using tongs or a spatula, then generously baste the top with the tare sauce. Continue cooking for another 5 minutes, brushing with more sauce as needed. The eel should develop a deep golden-brown color with slightly crispy, caramelized edges. If desired, grill for an additional 1–2 minutes for extra smokiness.
Assemble the Unadon
Start by cooking 2 cups of Japanese short-grain rice in a rice cooker or on the stovetop. Once ready, fluff the rice with a spoon and scoop it into two serving bowls, spreading it evenly. The rice should be steaming hot and slightly sticky, allowing it to soak up the tare sauce beautifully. Take the grilled and glazed eel fillets and carefully place them on top of the rice, ensuring they cover most of the surface. Using a spoon or a small brush, drizzle extra tare sauce over both the eel and the rice, allowing the rich flavors to blend together. For extra aroma and spice, sprinkle a small pinch of sansho pepper on top. This traditional Japanese spice has a slight citrusy, numbing effect that enhances the dish’s umami flavor. You can also garnish with chopped green onions or a sprinkle of toasted sesame seeds for added texture.
Serve and Enjoy
For a complete Japanese meal, serve Unadon with a bowl of miso soup and a side of tsukemono (Japanese pickles) to balance the richness of the eel. The combination of the sweet-smoky tare sauce, tender grilled eel, and fluffy rice creates a harmonious umami experience that is both comforting and deeply satisfying.
Tips:
Use High-Quality Unagi
🟢For the most authentic and flavorful Unadon, opt for freshwater eel (unagi) that has been properly cleaned and filleted. If fresh eel isn’t available, pre-packaged grilled unagi from a Japanese grocery store is a great alternative. Look for frozen or vacuum-sealed unagi that is already pre-grilled and coated in tare sauce for convenience. If using fresh eel, grilling it over charcoal enhances the smoky aroma and traditional taste.
Perfect the Tare Sauce Consistency
🟢The key to a delicious Unadon is the glossy, thick tare sauce. When reducing the sauce, avoid overcooking it, as it can become too thick and sticky. If it gets too thick, simply add a teaspoon of water to adjust the consistency. For extra depth of flavor, let the sauce cool for 5 minutes before using it to allow the ingredients to meld together. If you prefer a bolder taste, add a small dash of dashi stock for extra umami.
Serve Immediately for the Best Texture
🟢Unadon is best enjoyed hot and fresh to fully appreciate the crispy, caramelized eel and fluffy, steaming rice. Once assembled, serve it immediately to prevent the eel from becoming soggy. If making in advance, store the tare sauce and unagi separately, then reheat and assemble right before serving. For an extra restaurant-style presentation, brush a final layer of tare sauce on the eel just before serving for a rich, glistening finish.