Description
A traditional Japanese dish featuring tender, grilled freshwater eel glazed with a sweet and savory unagi sauce, served over steamed Japanese short-grain rice. This authentic Unagi Don, or eel rice bowl, balances delicate smoky flavors with a glossy tare sauce, garnished with optional aromatic herbs and spices for an exquisite meal.
Ingredients
Scale
For the Unagi
- 1 whole grilled freshwater eel (unagi kabayaki), butterflied and deboned (pre-grilled, vacuum-sealed)
For the Bowl
- 2 servings Japanese short-grain rice (steamed)
- Optional: blanched sansho leaves
- Optional: shiso leaves
- Optional: pickled cucumbers
For the Unagi Sauce (Unagi no Tare)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake
- 1½ tbsp sugar
Instructions
- Make the Unagi Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Simmer over medium-low heat for 6–8 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and set aside.
- Prepare the Unagi: Place the store-bought grilled eel skin-side down on foil in a toaster oven or under a broiler. Brush it generously with the prepared tare sauce and broil for 5–6 minutes until the eel is warmed through, glazed, and lightly charred around the edges.
- Assemble the Donburi: Scoop the hot steamed rice into individual bowls. Optionally, layer with shiso leaves or pickled greens atop the rice. Lay the warm unagi fillet over the rice and drizzle with additional tare sauce for extra flavor.
- Garnish (Optional but Traditional): Lightly sprinkle with ground sansho pepper to add a citrusy heat. Serve alongside pickled daikon or a clear soup (suimono) to complete the meal.
Notes
- Kansai-style unagi is cut differently and grilled without steaming, imparting a crisper and smokier texture compared to Kanto-style.
- Nishio-style unagi features delicate charcoal grilling and is sometimes served in a lacquerware jubako box, emphasizing refined presentation and flavor.
- Using pre-grilled eel significantly reduces preparation time and simplifies cooking without sacrificing authenticity.
- Sansho pepper adds a unique citrusy zing that enhances the rich eel flavor—use sparingly if unfamiliar.
- Pickled accompaniments like daikon or cucumbers provide a refreshing contrast to the richness of the eel sauce.