Unadon – Grilled Eel is an amazing Japanese dish that uses a lovely source of omega 3.. A steaming bowl of rice crowned with glistening fillets of grilled eel, coated with a sweet savoury tare sauce, Unadon is a dish steeped in tradition yet as satisfying today as it was centuries ago. Whether enjoyed in a specialist eel restaurant or as a comforting home-cooked meal, this classic donburi (rice bowl) is a testament to the magic of minimal yet precise culinary techniques.
The name Unadon is a combination of two words: ‘unagi’ (freshwater eel) and ‘donburi’ (rice bowl). This dish has a long history in Japan, dating back to the Edo period (1603–1868). Originally, eel was skewered and grilled to make it easier to eat, before being served over rice with a sweetened soy-based sauce. The preparation of this eel has remained largely unchanged, preserving its time-honoured appeal.
What sets Unadon apart is the process of grilling the eel. In the Kanto region, unagi is typically split down the back, grilled lightly, steamed to remove excess fat, and then grilled again with a basting of tare sauce. This method yields a delicate, almost melt-in-the-mouth texture. In contrast, the Kansai style skips the steaming step, resulting in a crispier, more robustly flavoured eel. Regardless of the method, the tare sauce—a rich blend of soy sauce, mirin, sugar and sake—imbues the eel with a deep umami flavour. This mix caramelises beautifully over the fire.
Served over a bed of warm, fluffy Japanese rice, the eel’s tender flesh and smoky glaze are complemented by the subtle sweetness of the grains. A bowl of Unadon is often accompanied by pickles, a light miso soup or a small side of tamagoyaki (Japanese rolled omelette), balancing the richness of the eel with refreshing and delicate flavours.
In Japan, this dish is particularly popular during the summer months, especially on the Day of the Ox, when it is traditionally eaten to ward off fatigue and boost stamina. This belief stems from the high nutritional value of unagi, which is rich in protein, omega-3 fatty acids and essential vitamins, making it as nourishing as it is delicious.
Unadon – Grilled Eel
Ingredients
- 2 large eel fillets preferably pre-grilled
- 300 g short grain rice Japanese – cooked
- 1 tbsp vegetable oil for grilling
- Sansho pepper optional, for garnish
Instructions
- In a small saucepan, combine soy sauce, mirin, sake and sugar. Heat over medium heat, stirring occasionally, until it slightly thickens (about 5-7 minutes).4 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 ½ tbsp sugar
- Remove from heat and set aside.
- If using fresh eel, preheat a grill or broiler. Brush the fillets lightly with vegetable oil and grill for about 5 minutes on each side until slightly charred.2 large eel fillets, 1 tbsp vegetable oil
- If using pre-grilled eel, reheat by placing it in a pan over medium heat, brushing with tare sauce, and grilling for about 3-4 minutes per side.2 large eel fillets, 1 tbsp vegetable oil
- Brush the fillets generously with the tare sauce and grill for another 1-2 minutes, allowing the sauce to caramelise slightly.
- Repeat the glazing once more for added flavour.
- Divide the cooked rice into two bowls and carefully place the glazed eel fillets on top. Drizzle with extra tare sauce as desired.300 g short grain rice
- Optionally, sprinkle with sansho pepper for a mild, citrusy heat.Sansho pepper
- Enjoy with pickles, miso soup or a side of tamagoyaki.
8 comments
Had to give these a go and they were beautiful. Amazing flavour and textures and easy to do.
The sauce caramelised beautifully on the eel, and the subtle smokiness added so much depth.
The tender eel soaked up all the amazing flavours of the sauce, and the hint of sansho pepper (which I had to hunt down but was worth it)gave it a unique kick.
The tare sauce was the highlight for me — rich, glossy, and full of umami goodness. I would have liked a bit more char on the eel, but that’s just personal preference.
The eel was succulent, and the tare sauce complemented the rice perfectly. I wish I had made extra sauce to drizzle over my rice because it was that good
I tried making Unadon for the first time, and it turned out fantastic, which is a big deal from me.
The eel was tender and packed with flavour from the tare sauce, which had the perfect balance of sweet and savoury.
I served it with a side of pickled vegetables, and it balanced the richness beautifully. Would definitely recommend trying this.