Unadon (Grilled Eel Rice Bowl)
User Reviews
5
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Prep Time
6 mins
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Cook Time
15 mins
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Total Time
21 mins
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Servings
4 servings
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Calories
221 kcal
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Course
Main Course
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Cuisine
Japanese
Unadon (Grilled Eel Rice Bowl)
Description
Unadon (Grilled Eel Rice Bowl) features frozen eel fillets that are thawed and reheated to retain moisture while developing a slightly caramelized surface from a sweet soy-based tare sauce. The eel sauce combines soy sauce, mirin, sake, dark brown sugar, and fresh garlic to produce a thick, glossy glaze that clings to the eel, enhancing its natural richness. The dish is assembled simply by placing the warmed eel over a bowl of steamed sushi rice. Optional garnishes such as sliced nori, pickled ginger, sesame seeds, and scallions introduce additional layers of flavor, texture, and color, making this Japanese rice bowl both visually appealing and flavorful.
The grilling or broiling process allows the sauce to thicken and slightly crisp on the eel, preventing toughness if timed carefully. Serving the eel over warm rice balances the dense texture of the eel with the softness of the rice, making it a satisfying meal. This dish is best enjoyed freshly prepared to appreciate the contrast between the tender eel and hearty rice.
Ingredients
- 1 pack Eel frozen, unagi
- 2 cups sushi rice cooked
For the Eel Sauce (Tare)
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup dark brown sugar
- 3 cloves garlic peeled and mashed or minced
Optional Toppings
- nori seaweed sliced
- pickled ginger
- sesame seeds
- scallions sliced
Instructions
- Thaw the eel. Remove the frozen eel fillets from their packaging and allow them to thaw. You can do this by placing them in the refrigerator for several hours or following the instructions on the packaging.
- Reheat the eel. Preheat your oven or broiler to a medium-high temperature. Place the thawed eel fillets on a baking sheet lined with foil or parchment paper. Heat them in the oven or under the broiler for 6-10 minutes until they are heated through, and the eel sauce caramelizes and becomes slightly crispy. Be careful not to overcook; eel can become tough if cooked too long.
- Make the eel sauce. In a medium saucepan over medium heat, add all the ingredients and whisk together until smooth. Bring to a boil, then reduce heat to simmer and cook until the sauce has reduced to half and thickened enough to coat the back of a spoon, about 15 minutes. Strain the sauce through a fine mesh strainer.
- Assemble the Unadon. Place a generous portion of steamed rice in a serving bowl. Lay the heated eel fillets on top of the rice, drizzling extra eel sauce over the eel to taste.
- Garnish with optional toppings such as nori strips, toasted sesame seeds, sliced scallions, or pickled ginger.
- Serve warm. Serve it with a side of miso soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 1855mg | 77% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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