Unadon - Grilled Eel

Unadon is a classic Japanese dish featuring grilled freshwater eel glazed with a sweet-savoury tare sauce, served over a bowl of steamed rice. With its rich umami flavour and delicate texture, this dish is both comforting and indulgent.

Prep Time 10

Cook Time 20

Total Time 30

Servings Portions

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

For the Tare Sauce:

4 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
1 ½ tbsp sugar

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.

Notes

This dish is best served immediately while the eel is tender and the rice is warm. Enjoy your homemade Unadon!

Szechuan or Sichuan pepper or even cayenne pepper are good substitute for Sansho.

Nutrition