Japanese
Unadon
A comforting Japanese rice bowl topped with glossy grilled unagi brushed in sweet-savory tare. Serve it hot with a light dusting of sansho for the classic fragrant finish.
Watch it madeMark Wiens · 43:33
Ingredients
- Japanese short-grain rice1 1/2 rice-cooker cups, about 225g
- Water for cooking rice300ml
- Unagi kabayaki fillets2 fillets, about 140g each
- Sake, for reheating eel1 tbsp
- Soy sauce4 tbsp
- Mirin4 tbsp
- Sake, for tare3 tbsp
- Sugar2 tbsp
- Sansho pepperto taste
Method
- Rinse the rice in several changes of water until the water is mostly clear, then drain for 15 minutes.
- Cook the rice with 300ml water in a rice cooker or covered pot until tender, then let it steam off the heat for 10 minutes.
- Combine soy sauce, mirin, sake, and sugar in a small saucepan.
- Bring the tare to a gentle simmer and cook for 8 to 10 minutes, until slightly thickened and glossy.
- Lightly wipe excess packaged sauce from the unagi fillets if necessary, then place them skin-side down on a foil-lined grill tray.
- Brush the unagi with tare, sprinkle with 1 tablespoon sake, and broil or grill over medium-high heat for 3 to 4 minutes.
- Brush the unagi again with tare and grill for another 2 to 3 minutes, until hot, lacquered, and lightly caramelized at the edges.
- Divide the hot rice between two donburi bowls.
- Spoon a little tare over the rice, then place one unagi fillet on each bowl.
- Brush the eel with more tare and finish with a small pinch of sansho pepper.
Common questions
Can I substitute another fish if I can’t find unagi kabayaki fillets?
True unagi has a distinct fatty texture, so substitutes won’t taste the same. If needed, use other grilled, glazed eel products or, in a pinch, firm salmon or mackerel, but expect a different flavor and texture.
How long does Unadon take from start to finish?
Plan on about 35 to 45 minutes total: 15 minutes to rinse and drain the rice, 20 to 25 minutes to cook and steam it, and 10 minutes for the tare and broiling the eel.
What are the most common mistakes when making Unadon?
The biggest mistakes are overcooking the eel, making the sauce too thin or too salty, and serving lukewarm rice. Broil only until glossy and heated through, and keep the rice hot so the bowl tastes balanced.
Can I store leftovers, and how should I reheat them?
Store rice, eel, and tare separately in airtight containers for up to 2 days in the fridge. Reheat rice with a splash of water, and warm eel gently under a broiler or in a skillet so it doesn’t dry out.
What should I serve with Unadon, and should I use the sansho pepper?
Serve it as a simple donburi with a light side like miso soup, pickles, or cucumber. Sansho is traditional and adds a citrusy, numbing note; use a small pinch if you like its bright, peppery bite.