Unadon

Unadon

A bowl of unadon served at a restaurant in Tokyo

Unadon (__) is a popular Japanese dish consisting of a bowl of rice topped with grilled eel fillets, known as unagi. The eel is typically glazed with a sweetened soy-based sauce called tare and is often grilled using the kabayaki method.

History

The origins of unadon can be traced back to the Edo period in Japan. It is believed that the dish was first served in the early 19th century. The name "unadon" is a portmanteau of "unagi" (eel) and "donburi" (bowl), reflecting its composition.

Preparation

The preparation of unadon involves several steps. First, the eel is filleted and deboned. It is then skewered and grilled over a charcoal fire. During grilling, the eel is repeatedly basted with tare, which gives it a glossy finish and rich flavor. The rice is typically plain, but it can also be seasoned with a light vinegar dressing.

Variations

While unadon is the most common form, there are variations such as unaju, where the eel is served in a lacquered box instead of a bowl. Another variation is hitsumabushi, a specialty of Nagoya, where the eel is served with condiments and broth, allowing diners to enjoy the dish in different ways.

Cultural Significance

Unadon is often associated with the summer season in Japan, particularly during the Doyo no Ushi no Hi, a traditional day to eat eel to gain stamina for the hot summer days. It is a dish that is enjoyed both at home and in specialty restaurants known as unagi-ya.

Related pages

• Japanese cuisine
• Donburi
• Kabayaki
• Unagi

References

• "Unadon." In Japanese Food and Cooking, edited by Hiroshi Nagashima, 2015.
• "The History of Unagi in Japan." Culinary Traditions of Japan, 2018.

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  Unadon served at Chikuyotei in Tokyo

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